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.

  • 3
    hrs
  • 8
    SERVINGS
  • 342
    Cal
  • 26 g
    Protein

Ingredients & Cooking

Ingredients:

  • 1 beef Shoulder Roast Boneless (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

Cooking:

  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.

    Cook's Tip: Sweet potatoes may also be mashed using a food processor.
  6. Skim fat from cooking liquid; stir in cornstarch mixture. Bring to a boil, stirring constantly; cook and stir 1 minute or until thickened.

    Cook's Tip: 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.
  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

Nutrition Information

Butcher Counter

Beef Pot Roast with Maple Sweet Potatoes and Cider GravyShoulder Clod Arm Roast Chuck Primal

Largest section of the Shoulder Clod that is cut into the Arm Chuck Roast, Arm Chuck Steak and Ranch Steak. Steaks are best cut across the grain with connective tissue removed to improve tenderness.

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