Maple-Orange Pot Roast Recipe
Maple-Orange Pot Roast Recipe photo by Taste of Home

Maple-Orange Pot Roast Recipe

Publisher Photo
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.”
TOTAL TIME: Prep: 25 min. Bake: 3 hours
MAKES:8 servings
TOTAL TIME: Prep: 25 min. Bake: 3 hours
MAKES: 8 servings

Ingredients

  • 1 beef rump roast or bottom round 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

Nutritional Facts

3 ounces cooked beef with 3/4 cup vegetables and 2 tablespoons gravy equals 335 calories, 8 g fat (3 g saturated fat), 102 mg cholesterol, 264 mg sodium, 27 g carbohydrate, 4 g fiber, 36 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 starch.

Directions

  1. In a large nonstick skillet coated with cooking spray, brown roast on all sides. Place in a roasting pan coated with cooking spray.
  2. In the same skillet, combine the orange juice, syrup, wine, vinegar, Worcestershire sauce, orange peel, bay leaf, salt and pepper. Bring to a boil, stirring frequently; pour over meat.
  3. Place the potatoes, carrots, celery and onions around roast. Cover and bake at 325° for 3 hours or until meat is tender.
  4. Remove meat and vegetables and keep warm. Pour pan juices into a measuring cup. Discard bay leaf and skim fat. Return to roasting pan.
  5. 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. Serve with pot roast and vegetables. Yield: 8 servings.
Originally published as Maple-Orange Pot Roast in Light & Tasty October/November 2006, p26

Nutritional Facts

3 ounces cooked beef with 3/4 cup vegetables and 2 tablespoons gravy equals 335 calories, 8 g fat (3 g saturated fat), 102 mg cholesterol, 264 mg sodium, 27 g carbohydrate, 4 g fiber, 36 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 starch.

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Maple-Orange Pot Roast

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed Nov. 21, 2011

"It was so tasty and my friends coming into the house, every single last one of them said "it smells gooood in here""

MY REVIEW
Reviewed Sep. 24, 2011

"I made this last night and it was a big hit. The flavor was wonderful. I will definitely be making it again, though maybe use the crockpot."

MY REVIEW
Reviewed Jan. 15, 2010

"I love this recipe. It tastes really good and it's easy to make. I just put everything in a crock pot all at once and eat when ready. I've made it multiple times and haven't gotten tired of it yet."

MY REVIEW
Reviewed Oct. 27, 2008

"Could this be done in a slow cooker?"

MY REVIEW
Reviewed Apr. 10, 2008

"this was the first pot roast I ever made, and it was really easy and really good!"

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