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Beef Pot Roast with Maple Sweet Potatoes and Cider Gravy

  • 8servings

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Source: cooksrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B3, B12, C, D, P
MineralsZinc, Copper, Natrium, Silicon, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 boneless beef chuck shoulder roast (3 to 3 1/2 pounds)

  2. 2 teaspoons olive oil

  3. 1 3/4 teaspoons salt - divided use

  4. 3/4 teaspoon pepper - divided use

  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 (or apple juice)

  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

  14. 2 tablespoons brandy or water

Instructions Jump to Ingredients ↑

  1. 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.

  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 pot 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 pot 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 pot roast into slices; serve with mashed sweet potatoes and gravy.

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