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

This pot roast recipe is sure to warm you and your family on a cold day. To make it even better, this heart healthy pot roast recipe come with gravy and potatoes. Try this for dinner tonight.

This Heart-Check Certified recipe is brought to you by National Cattlemen’s 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’s Beef Association, a contractor to the Beef Checkoff.

This pot roast recipe is sure to warm you and your family on a cold day. To make it even better, this heart healthy pot roast recipe come with gravy and potatoes. Try this for dinner tonight.

This Heart-Check Certified recipe is brought to you by National Cattlemen’s 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’s Beef Association, a contractor to the Beef Checkoff.