Printable | Taste of Home

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
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,

Printed from tasteofhome.com Nov 19, 2008

-----------------------Fold------------------------

Maple-Orange Pot Roast cont.

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.