Beef Pot Roast with Maple Sweet Potatoes and Cider Gravy
- Yield: 8 servings
- Prep: 30 mins
- Cook: 40 mins
Looking for a little touch of fall, anytime? Beef pot roast, mashed sweet potatoes and cider gravy are the ultimate comfort food. Don't worry about the mess since this is a one-dish meal.
- 1 (3 to 3 1/2 -pound) boneless beef chuck shoulder pot roast
- 2teaspoons olive oil
- 1 3/4teaspoons salt, divided
- 3/4teaspoon pepper, divided
- 1cup chopped onion
- 2teaspoons chopped fresh thyme
- 1cup ready-to-serve beef broth
- 3/4cup apple cider
- 3pounds sweet potatoes, cut into 1 1/2-inch pieces
- 4cloves garlic
- 2tablespoons maple syrup
- 1teaspoon minced fresh ginger
- 2tablespoons cornstarch dissolved in 2 tablespoons brandy or water
- 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.
Adapted from The Healthy Beef Cookbook, by the National Cattlemen’s Beef Association and the American Dietetic Association (John Wiley and Sons, Inc., 2006)
Nutritional Info *per serving
- Glycemic Load 0
- Calories 670
- Fat 24g
- Saturated Fat 10g
- Polyunsaturated Fat 2g
- Monounsaturated Fat 12g
- Cholesterol 110mg
- Sodium 880mg
- Potassium 1210mg
- Carbohydrate 78g
- Fiber 6g
- Sugars 40g
- Protein 36g
- Trans Fat 1.5g
- Vitamin A 480%
- Vitamin C 230%
- Calcium 25%
- Iron 30%