Beef Pot Roast with Maple Sweet Potatoes & Cider Gravy
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With the deliciously sweet potatoes, gravy, |
| 1 | boneless beef chuck shoulder pot roast (3 to 3½ pounds) |
| 2 | tsp olive oil |
| 1 3/4 | tsp salt, divided |
| 3/4 | tsp pepper, divided |
| 1 | cup chopped onion |
| 2 | tsp chopped fresh thyme |
| 1 | cup ready-to-serve beef broth |
| 3/4 | cup apple cider |
| 3 | pounds sweet potatoes, peeled, cut crosswise into 1 to 1½ inch pieces |
| 4 | cloves garlic, peeled |
| 2 | tbsp maple syrup |
| 1 | tsp minced fresh ginger |
| 2 | tbsp cornstarch dissolved in 2 tbsp brandy or water |
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 tsp salt and | |
| ½ tsp 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 attched to stockpot are dissolved. Return pot roast | |
| to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 2½ 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 ¼ 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. |