Beef Pot Roast with Maple Sweet Potatoes and Cider Gravy Roasts

This recipe has been rated 1 time

Rate this Recipe

Servings
   Serves 8

Prep Time
   15 minutes

Cook Time
   3 1/4 hours

Cooking Methods
   Braising
   Stewing

Beef Type
   Chuck

Ingredients

• 1 boneless chuck shoulder pot roast (3 to 3-1/2 lbs.)
• 2 tsp. olive oil
• 1 tsp. salt
• 1/2 tsp. pepper
• 1 cup chopped onion
• 2 tsp. chopped fresh thyme
• 1 cup ready-to-serve beef broth
• 3/4 cup apple cider
• 3 lbs. sweet potatoes, peeled, cut crosswise into 1 to1-1/2-inch pieces
• 4 cloves garlic, peeled
• 2 Tbsp. maple syrup
• 1 tsp. minced fresh ginger
• 3/4 tsp. salt
• 1/4 tsp. pepper
• 2 Tbsp. cornstarch dissolved in 2 Tbsp. brandy or water

Instructions

Heat oil in stockpot over medium heat until hot. Place beef pot roast in stockpot; brown evenly. Remove roast; pour off drippings and season with 1 tsp. salt and 1/2 tsp. pepper.

Add onion and thyme to stockpot; cook and stir 3-5 minutes or until onion is tender. Add broth and cider; increase heat to medium-high. Cook and stir 1 to 2 minutes or until browned bits attached to stockpot are dissolved. Return pot roast to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 2-1/2 hours.

Add sweet potatoes and garlic to stockpot; continue simmering, covered 30 minutes or until sweet potatoes and pot roast are fork-tender.

Remove pot roast; keep warm. Remove sweet potatoes and garlic with slotted spoon to large bowl, leaving cooking liquid in stockpot.

Add maple syrup, ginger, 3/4 tsp. salt and 1/4 tsp. pepper to sweet potatoes. Beat until sweet potatoes and garlic are mashed and smooth; keep warm.

Skim fat from cooking liquid; stir in cornstarch mixture. Bring to a boil, stirring constantly; cook and stir 1 minute or until thickened.

Carve pot roast into slices; serve with mashed sweet potatoes and gravy.

Suggestions

Don't worry about the mess, this is a one-dish meal.

Nutritional Information

Nutrition Info per serving: 342 calories; 7 g fat (2 g saturated fat; 4 g monounsaturated fat); 60 mg cholesterol; 511 mg sodium; 42 g carbohydrate; 5.3 g fiber; 26 g protein; 5.2 mg niacin; 0.7 mg vitamin B6; 2.6 mcg vitamin B12; 3.9 mg iron; 26.2 mcg selenium; 6.2 mg zinc.