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

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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.
TOTAL TIME: Prep: 15 min. Cook: 2 hours
MAKES:2 servings
TOTAL TIME: Prep: 15 min. Cook: 2 hours
MAKES: 2 servings


  • 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

Nutritional Facts

1 each: 619 calories, 17g fat (6g saturated fat), 111mg cholesterol, 304mg sodium, 80g carbohydrate (35g sugars, 6g fiber), 38g protein.


  1. 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.
  2. 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.
Originally published as Maple Pot Roast in Cooking for 2 Fall 2006, p19

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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mko20886 User ID: 137691 99049
Reviewed Oct. 8, 2013

"I really disliked this pot roast. It was sickeningly sweet."

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