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Maple Pot Roast

 Maple Pot Roast
“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.
2 ServingsPrep: 15 min. Cook: 2 hours


  • 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


  • 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,

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Maple Pot Roast (continued)

Nutritional Facts: 80 g carbohydrate, 6 g fiber, 38 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.