Maple Pot Roast Recipe

3.5 1 3
Maple Pot Roast Recipe
Maple Pot Roast Recipe photo by Taste of Home
Publisher Photo

Maple Pot Roast Recipe

Read Reviews
3.5 1 3
Publisher Photo
“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.
MAKES:
2 servings
TOTAL TIME:
Prep: 15 min. Cook: 2 hours
MAKES:
2 servings
TOTAL TIME:
Prep: 15 min. Cook: 2 hours

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

Nutritional Facts

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

  • 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
  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

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

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

Loading Image