Maple-Orange Pot Roast
From Orlando, Florida, Christina Marquis explains, “Served with fresh bread, this easy-to-prepare, tender roast is a wonderful reminder of New England’s autumn flavors. It always brings back memories of a friend’s maple sap house in New Hampshire, where we’re originally from.”
SERVINGS
|
8
|
CATEGORY
|
Lower Fat
|
METHOD
|
Baked
|
PREP |
25 min. |
COOK
|
180 min.
|
TOTAL
|
205 min.
|
INGREDIENTS
- 1 boneless beef rump roast (3 pounds)
- 1/2 cup orange juice
- 1/4 cup sugar-free maple-flavored syrup
- 1/4 cup white wine or chicken broth
- 2 tablespoons balsamic vinegar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon grated orange peel
- 1 bay leaf
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1-1/2 pounds red potatoes, cut into large chunks
- 5 medium carrots, cut into 2-inch pieces
- 2 celery ribs, cut into 2-inch pieces
- 2 medium onions, cut into wedges
- 4 teaspoons cornstarch
- 1/4 cup cold water
DIRECTIONS
In a large nonstick skillet coated with cooking spray, brown roast on all sides; drain. Place in a roasting pan coated with cooking spray.
In the same skillet, combine the orange juice, syrup, wine or broth, vinegar, Worcestershire sauce, orange peel, bay leaf, salt and pepper. Bring to a boil, stirring frequently; pour over meat.
Place the potatoes, carrots, celery and onions around roast. Cover and bake at 325° for 3 hours or until meat is tender.
Remove meat and vegetables; keep warm. Pour pan juices into a measuring cup. Discard bay leaf and skim fat. Pour into a small saucepan.
In a small bowl, combine cornstarch and water until smooth. Gradually stir into juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Let stand for 10 minutes before slicing. Serve with pot roast and vegetables. Yield: 8 servings.