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Maple-Orange Pot Roast

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

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 zest
  • 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 zest, 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.
Nutrition 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.
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Reviews

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Average Rating:
  • ConnieK
    Aug 18, 2012

    No comment left

  • betts101
    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"

  • kb4306
    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.

  • good2bslim
    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.

  • Sue Artz
    Oct 27, 2008

    Could this be done in a slow cooker?

  • CJStevens
    Oct 22, 2008

    No comment left

  • badgergirl
    Apr 10, 2008

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