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1
In a large stockpot or Dutch oven, heat the oil over a medium flame until hot.
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2
Rinse-off the roast and pat dry with paper towels. Combine the cumin, cinnamon, cloves, and ginger in small bowl. Rub the spice mixture on both sides of the roast; transfer it to the stockpot/Dutch oven and brown evenly on both sides.
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3
Remove the roast; pour off the drippings and season it with salt and pepper.
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4
To the drippings in the stockpot/Dutch oven, add the onions and cook for about 3 minutes while stirring frequently.
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5
Add the garlic to the onions; continue cooking and stirring for 2 more minutes.
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6
Combine the soup mix and water; pour into the stockpot/Dutch oven. Add the apple cider and brown sugar; increase the flame to medium-high and give a good stir.
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7
Cook and stir the cider mixture until the browned bits attached to the stockpot/Dutch oven are dissolved, about 1 - 2 minutes.
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8
Return the roast to the stockpot/Dutch oven and place sprigs of thyme on top; bring to a boil. Reduce the flame; cover tightly and simmer for 2-1/2 hours.
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9
Sprinkle the nutmeg and cinnamon over the butternut squash and sweet potatoes, add to the roast along with the mushrooms. Continue simmering, covered for 30 minutes, or until the vegetables and roast are fork-tender.
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10
Discard thyme sprigs. Remove roast and potatoes to serving platter and keep warm; reserve juices.
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11
Skim fat from juices; stir in the cornstarch mixture. Bring to a boil, stirring constantly; cook and stir until thickened.
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12
Carve roast into slices and serve with the vegetables and gravy.
