Maple-Orange Pot Roast Recipe

4.5 5 6
Maple-Orange Pot Roast Recipe
Maple-Orange Pot Roast Recipe photo by Taste of Home
Publisher Photo

Maple-Orange Pot Roast Recipe

Read Reviews
4.5 5 6
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.”
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Bake: 3 hours
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Bake: 3 hours

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

Directions

In a large nonstick skillet coated with cooking spray, brown roast on all sides. Place in a roasting pan coated with cooking spray.
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.
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 and keep warm. Pour pan juices into a measuring cup. Discard bay leaf and skim fat. Return to roasting pan.
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 ounce-weight: 335 calories, 8g fat (3g saturated fat), 102mg cholesterol, 264mg sodium, 27g carbohydrate (8g sugars, 4g fiber), 36g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 starch.

  • 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
  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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forMaple-Orange Pot Roast

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
betts101 User ID: 1231408 99374
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
kb4306 User ID: 6117028 93161
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
good2bslim User ID: 1766632 160694
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
Sue Artz User ID: 2995177 145197
Reviewed Oct. 27, 2008

"Could this be done in a slow cooker?"

MY REVIEW
badgergirl User ID: 2400926 208330
Reviewed Apr. 10, 2008

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

Loading Image