| Ingredients: |
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1 |
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boneless beef chuck shoulder pot roast (3 to 3-1/2 pounds) |
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2 |
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teaspoons olive oil |
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1-3/4 |
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teaspoons salt, divided |
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3/4 |
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teaspoon pepper, divided |
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1 |
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cup chopped onion |
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2 |
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teaspoons chopped fresh thyme |
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1 |
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cup ready-to-serve beef broth |
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3/4 |
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cup apple cider |
| 3 |
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pounds sweet potatoes, peeled, cut crosswise into 1 to 1-1/2-inch pieces |
| 4 |
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cloves garlic, peeled |
| 2 |
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tablespoons maple syrup |
| 1 |
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teaspoon minced fresh ginger |
| 2 |
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tablespoons cornstarch dissolved in 2 tablespoons brandy or water |
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Instructions: |
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1. |
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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. |
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2. |
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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. |
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3. |
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Add sweet potatoes and garlic to stockpot; continue simmering, covered, 30 minutes or until sweet potatoes and pot roast are fork-tender. |
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4. |
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Remove pot roast; keep warm. Remove sweet potatoes and garlic with slotted spoon to large bowl, leaving cooking liquid in stockpot. |
| 5. |
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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. |
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Skim fat from cooking liquid; stir in cornstarch mixture. Bring to a boil, stirring constantly; cook and stir 1 minute or until thickened. |
| 7. |
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Carve pot roast into slices; serve with mashed sweet potatoes and gravy. |
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Makes 8 servings. |
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Nutrition information per serving: 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. |
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| Recipe from The Healthy Beef Cookbook |
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