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Beef Pot Roast with Maple Sweet Potatoes and Cider Gravy

Recipe

Nutritional Info

Reviews (4)

Beef Pot Roast with Maple Sweet Potatoes and Cider Gravy

Total recipe time: 3-1/2 hours Makes 8 servings

Ingredients

1 boneless beef Chuck Shoulder roast (3 to 3-1/2 pounds)
2 teaspoons olive oil
1-3/4 teaspoons salt, divided
3/4 teaspoon pepper, divided
1 cup chopped onion
2 teaspoons chopped fresh thyme
1 cup ready-to-serve beef broth
3/4 cup apple cider
3 pounds sweet potatoes, peeled, cut crosswise into 1 to 1-1/2 inch pieces
4 cloves garlic, peeled
2 tablespoons maple syrup
1 teaspoon minced fresh ginger
2 tablespoons cornstarch dissolved in 2 tablespoons brandy or water

Instructions

Heat oil in stockpot over medium heat until hot. Place beef pot roast in stockpot; brown evenly. Remove pot roast; pour off drippings and season with 1 teaspoon salt and 1/2 teaspoon pepper.
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 pot roast to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 2-1/2 hours.
Add sweet potatoes and garlic to stockpot; continue simmering, covered, 30 minutes or until sweet potatoes and pot roast are fork-tender.
Remove pot roast; keep warm. Remove sweet potatoes and garlic with slotted spoon to large bowl, leaving cooking liquid in stockpot.
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.
Skim fat from cooking liquid; stir in cornstarch mixture. Bring to a boil, stirring constantly; cook and stir 1 minute or until thickened.
Carve pot roast into slices; serve with mashed sweet potatoes and gravy.

Recipe as seen in The Healthy Beef Cookbook, published by John Wiley & Sons

Nutritional Information Per Serving

Nutrition information per serving: 342 calories; 7 g fat (2 g saturated fat; 4 g monounsaturated fat); 60 mg cholesterol; 511 mg sodium; 42 g carbohydrate; 5.3 g fiber; 26 g protein; 5.2 mg niacin; 0.7 mg vitamin B6; 2.6 mcg vitamin B12; 3.9 mg iron; 26.2 mcg selenium; 6.2 mg zinc.

This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc.

Cook's Notes

Reviews

	Reviewed by JamesL on 5/25/11 A baked Sweet Potato goes well with this as well.

	Reviewed by constantmj on 9/24/09 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.

	Reviewed by heidiw on 9/23/09 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.