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Beef Pot Roast with Cider Gravy and Maple Sweet Potatoes

Beef Pot Roast with Cider Gravy and Maple Sweet Potatoes
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Beef Pot Roast with Cider Gravy and Maple Sweet Potatoes

Nutrition Facts

Beef Pot Roast with Cider Gravy and Maple Sweet Potatoes
CaloriesCalories
366 Per Serving
ProteinProtein
34g Per Serving
FiberFiber
6g Per Serving
×
Calories 366
Total Fat 8.0 g
Saturated Fat 2.4 g
Trans Fat 0.19 g
Polyunsaturated Fat 0.6 g
Monounsaturated Fat 3.7 g
Cholesterol 83 mg
Sodium 599 mg
Total Carbohydrate 45 g
Dietary Fiber 6 g
Sugars 11 g
Protein 34 g

Dietary Exchanges
2 starch, 1/2 vegetable, 5 lean meat

Ingredients

Servings   8   Serving Size   3/4 C beef

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

Directions

Tip: Click on step to mark as complete.

  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 1/2 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.
This Heart-Check Certified recipe is brought to you by National Cattlemen鈥檚 Beef Association, a contractor to the Beef Checkoff.

Nutrition Facts

Beef Pot Roast with Cider Gravy and Maple Sweet Potatoes
CaloriesCalories
366 Per Serving
ProteinProtein
34g Per Serving
FiberFiber
6g Per Serving
×
Calories 366
Total Fat 8.0 g
Saturated Fat 2.4 g
Trans Fat 0.19 g
Polyunsaturated Fat 0.6 g
Monounsaturated Fat 3.7 g
Cholesterol 83 mg
Sodium 599 mg
Total Carbohydrate 45 g
Dietary Fiber 6 g
Sugars 11 g
Protein 34 g

Dietary Exchanges
2 starch, 1/2 vegetable, 5 lean meat

Ingredients

Servings   8   Serving Size   3/4 C beef

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

Directions

Tip: Click on step to mark as complete.

  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 1/2 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.
This Heart-Check Certified recipe is brought to you by National Cattlemen鈥檚 Beef Association, a contractor to the Beef Checkoff.

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