Maple Pot Roast Recipe

Maple Pot Roast Recipe photo by Taste of Home

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“I grew up in my Italian grandmother’s home, and whenever I think of her, I remember comfort foods like pot roast. This recipe is te result of experimentation,” writes Amy Miazga from Ballston Spa, New York.

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Maple Pot Roast Recipe

Prep: 15 min. Cook: 2 hours

Yield: 2 Servings

15 120 135

Ingredients

3/4 pound boneless beef chuck roast (3/4 to 1 inch thick)
1/4 cup orange juice
1/4 cup maple syrup
4-1/2 teaspoons red wine vinegar
1-1/2 teaspoons Worcestershire sauce
1 teaspoon grated orange peel
1/8 teaspoon salt
1/8 teaspoon pepper
1 medium carrot, cut into 2-inch pieces
1 celery rib, cut into 2-inch pieces
8 fresh pearl onions, peeled
1 large potato, peeled and cut into 2-inch pieces

Directions

In a Dutch oven coated with cooking spray, brown meat on both sides. Combine the orange juice, syrup, vinegar, Worcestershire sauce, orange peel, salt and pepper; pour over roast. Bring to a boil. Reduce heat; cover and simmer for 1 hour.
Add the carrot, celery and onions; cover and simmer for 20 minutes. Add potato; cover and simmer for 20 minutes or until tender. Serve roast and vegetables with pan juices. Yield: 2 servings.

Nutritional Facts 6 ounces cooked meat with 3/4 cup cooked vegetables equals 619 calories, 17 g fat (6 g saturated fat), 111 mg cholesterol, 304 mg sodium, 80 g carbohydrate, 6 g fiber, 38 g protein.

Originally published as Maple Pot Roast in Cooking for 2 Fall 2006, p19