Beef Pot Roast with Maple Sweet Potatoes and Cider Gravy
Courtesy of The Beef Checkoff 8 Servings • 15 Min. Prep Time • 3 Hr. Cook Time • Steamed asparagus spears and Parkerhouse rolls.| Ingredients |
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| 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 |
Directions:
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
Nutrition:
Calories: 342; Total Fat: 7g; Saturated Fat: 2g; Cholesterol: 60mg; Total Carbs: 42g; Fiber: 5g; Protein: 26g; Sodium: 511mg;Wine Pairings:
Cabernet Sauvignon & Sangiovese, Zinfandel, Côtes du Rhône