Beef Pot Roast with Maple Sweet Potatoes and Cider Gravy
Courtesy of The Beef Checkoff
Serve With:
Steamed asparagus spears and Parkerhouse rolls.
Servings: 8
Steamed asparagus spears and Parkerhouse rolls.
Prep Time: 15 Min.
Cook Time: 3 Hr.
What you need:
* 3 1/2 lb. beef chuck shoulder roast
* 2 tsp. olive oil
* 1 3/4 tsp. salt, divided
* 3/4 tsp. pepper, divided
* 1 c. finely chopped onion
* 2 tsp. chopped fresh thyme
* 1 c. ready to serve beef broth
* 3/4 c. apple cider
* 3 lb. sweet potatoes, peeled, cut crosswise and into 1 to 1 1/2 in. pieces
* 4 cloves garlic, peeled
* 2 Tbsp. maple syrup
* 1 tsp. fresh ginger, minced
* 2 Tbsp. cornstarch dissolved in 2 Tbsp. water or brandy
* 2 tsp. olive oil
* 1 3/4 tsp. salt, divided
* 3/4 tsp. pepper, divided
* 1 c. finely chopped onion
* 2 tsp. chopped fresh thyme
* 1 c. ready to serve beef broth
* 3/4 c. apple cider
* 3 lb. sweet potatoes, peeled, cut crosswise and into 1 to 1 1/2 in. pieces
* 4 cloves garlic, peeled
* 2 Tbsp. maple syrup
* 1 tsp. fresh ginger, minced
* 2 Tbsp. cornstarch dissolved in 2 Tbsp. water or brandy
What to do:
1. Heat oil in stockpot over medium heat until hot. Place beef pot roast in stockpot; brown evenly. Remove pot roast; pour off drippings and season with 1 tsp. salt and 1/2 tsp. pepper.
2. Add onion and thyme to stockpot; cook and stir 3 to 5 min. or until onion is tender. Add broth and cider; increase heat to medium-high. Cook and stir 1 to 2 min. 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 hrs.
3. Add sweet potatoes and garlic to stockpot; continue simmering, covered, 30 min. or until sweet potatoes and pot roast are fork-tender.
4. Remove pot roast; keep warm. Remove sweet potatoes and garlic with slotted spoon to large bowl, leaving cooking liquid in stockpot.
5. Add maple syrup, ginger, remaining 3/4 tsp. salt and 1/4 tsp. pepper to sweet potatoes. Beat until sweet potatoes and garlic are mashed and smooth; keep warm.
6. Skim fat from cooking liquid; stir in cornstarch mixture. Bring to a boil, stirring constantly; cook and stir 1 min. or until thickened.
7. Carve pot roast into slices; serve with mashed sweet potatoes and gravy.
* Recipe Courtesy of The Beef Checkoff
2. Add onion and thyme to stockpot; cook and stir 3 to 5 min. or until onion is tender. Add broth and cider; increase heat to medium-high. Cook and stir 1 to 2 min. 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 hrs.
3. Add sweet potatoes and garlic to stockpot; continue simmering, covered, 30 min. or until sweet potatoes and pot roast are fork-tender.
4. Remove pot roast; keep warm. Remove sweet potatoes and garlic with slotted spoon to large bowl, leaving cooking liquid in stockpot.
5. Add maple syrup, ginger, remaining 3/4 tsp. salt and 1/4 tsp. pepper to sweet potatoes. Beat until sweet potatoes and garlic are mashed and smooth; keep warm.
6. Skim fat from cooking liquid; stir in cornstarch mixture. Bring to a boil, stirring constantly; cook and stir 1 min. or until thickened.
7. Carve pot roast into slices; serve with mashed sweet potatoes and gravy.
* Recipe Courtesy of The Beef Checkoff
Wine pairings:
Cabernet Sauvignon & Sangiovese, Zinfandel, Côtes du Rhône
Nutritional information:
Calories: 342; Total Fat: 7g; Saturated Fat: 2g; Cholesterol: 60mg; Total Carbs: 42g; Fiber: 5g; Protein: 26g; Sodium: 511mg;