Maple-Orange Pot Roast 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 Printed from tasteofhome.com Nov 19, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Maple-Orange Pot Roast cont. 2 medium onions, cut into wedges 4 teaspoons cornstarch 1/4 cup cold water 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. Printed from tasteofhome.com Nov 19, 2008 Copyright Reiman Media Group, Inc © 2008

Maple-Orange Pot Roast 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. Printed from tasteofhome.com Nov 19, 2008 Copyright Reiman Media Group, Inc © 2008