Save on Pinterest

Maple Pot Roast

Total Time

Prep: 15 min. Cook: 2 hours


2 servings

“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.


  • 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 zest
  • 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 zest, 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.

Nutrition Facts

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

Recommended Video