BEEF POT ROAST WITH MAPLE SWEET POTATOES AND CIDER GRAVY

Beef Pot Roast with Maple Sweet Potatoes and Cider Gravy -- Pot roast is slow-cooked with sweet potatoes and garlic. A sweet and savory gravy is made from the cooking liquid.
Pot roast is slow-cooked with sweet potatoes and garlic. A sweet and savory gravy is made from the cooking liquid.
Lean Cut
  • Total Recipe Time: 3-1/2 hours
  • Makes 8 servings

INGREDIENTS

  1. 1 beef Shoulder Roast Boneless (3 to 3-1/2 pounds)
  2. 2 teaspoons olive oil
  3. 1-3/4 teaspoons salt, divided
  4. 3/4 teaspoon pepper, divided
  5. 1 cup chopped onion
  6. 2 teaspoons chopped fresh thyme
  7. 1 cup ready-to-serve beef broth
  8. 3/4 cup apple cider
  9. 3 pounds sweet potatoes, peeled, cut crosswise into 1 to 1-1/2 inch pieces
  10. 4 cloves garlic, peeled
  11. 2 tablespoons maple syrup
  12. 1 teaspoon minced fresh ginger
  13. 2 tablespoons cornstarch dissolved in 2 tablespoons brandy or water

INSTRUCTIONS FOR BEEF POT ROAST WITH MAPLE SWEET POTATOES AND CIDER GRAVY

  1. Heat oil in stockpot over medium heat until hot. Place beef roast in stockpot; brown evenly. Remove roast; pour off drippings and season with 1 teaspoon salt and 1/2 teaspoon pepper.
  2. Add onion and thyme to stockpot; cook and stir 3 to 5 minutes or until onion is tender. Add broth and cider; increase heat to medium-high. Cook and stir 1 to 2 minutes or until browned bits attached to stockpot are dissolved. Return roast to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 2-1/2 hours.
  3. Add sweet potatoes and garlic to stockpot; continue simmering, covered, 30 minutes or until sweet potatoes and pot roast are fork-tender.
  4. Remove roast; keep warm. Remove sweet potatoes and garlic with slotted spoon to large bowl, leaving cooking liquid in stockpot.
  5. Add maple syrup, ginger, remaining 3/4 teaspoon salt and 1/4 teaspoon pepper to sweet potatoes. Beat until sweet potatoes and garlic are mashed and smooth; keep warm.
  6. Skim fat from cooking liquid; stir in cornstarch mixture. Bring to a boil, stirring constantly; cook and stir 1 minute or until thickened.
  7. Carve roast into slices; serve with mashed sweet potatoes and gravy.

    Recipe as seen in The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt
  • Test Kitchen Tips
  • Sweet potatoes may also be mashed using a food processor.
  • To easily skim fat from cooking liquids, use a fat or gravy separator. The spout on this special pitcher is positioned at the bottom so as fat rises to the surface the liquid below can be poured off separately.
Comments (4)
Usage Guidelines.

constantmj

The pot roast turned out tender and very flavorful. The gravy was delicious. I substituted apple juice for the apple cider and it still tasted great.

heidiw

The beef turned out great. I did mine in the crock pot and I mixed 1/2 regular potatoes with the sweet potatoes. I didn't add the maple syrup or ginger because I didn't have any.

jennagirl

This recipe is fairly simple to prepair and makes an excellent meal. I have substituted apple juice for cider and it still came out perfect. And I added extra gerlic to the roast and sweet potatoes.

JamesL

A baked Sweet Potato goes well with this as well.