Beef Pot Roast with
Maple Sweet Potatoes and Cider Gravy

This is no ordinary pot roast, this is company-fare pot roast, with extraordinary fixings, bursting with flavor so delicious your guests will be begging for the recipe.

Recipe Ingredients:

1 boneless beef chuck shoulder roast (3 to 3 1/2 pounds)
2 teaspoons olive oil
1 3/4 teaspoons salt - divided use
3/4 teaspoon ground black pepper - divided use
1 cup chopped onion
2 teaspoons chopped fresh thyme
1 cup ready-to-serve beef broth
3/4 cup apple cider (or apple juice)
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 Directions:

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 ground black 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 ground black 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.

Makes 8 servings.

Nutritional Information Per Serving (1/8 of recipe): 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.

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

Recipe and photograph provided courtesy of the Beef Industry Council.