MAPLE POT ROAST
"I grew up in my Italian grandmother's home, and whenever I think of her, I remember comfort foods like pot roast. This recipe is te result of experimentation," writes Amy Miazga from Ballston Spa, New York.
Provided by Taste of Home
Categories Dinner
Time 2h15m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- In a Dutch oven coated with cooking spray, brown meat on both sides. Combine the orange juice, syrup, vinegar, Worcestershire sauce, orange zest, salt and pepper; pour over roast. Bring to a boil. Reduce heat; cover and simmer for 1 hour. , Add the carrot, celery and onions; cover and simmer for 20 minutes. Add potato; cover and simmer for 20 minutes or until tender. Serve roast and vegetables with pan juices.
Nutrition Facts : Calories 619 calories, Fat 17g fat (6g saturated fat), Cholesterol 111mg cholesterol, Sodium 304mg sodium, Carbohydrate 80g carbohydrate (35g sugars, Fiber 6g fiber), Protein 38g protein.
MAPLE POT ROAST
Make and share this Maple Pot Roast recipe from Food.com.
Provided by franrobson
Categories One Dish Meal
Time 2h15m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- In a Dutch oven coated with nonstick spray, brown meat on both sides.
- Combine the orange juice, syrup, vinegar, Worcestershire sauce, orange peel, salt and pepper and pour over roast.
- Bring to a boil.
- Reduce heat, cover and simmer for 1 hour.
- Add the carrot, celery and onions.
- Cover and simmer for 20 minutes.
- Add the potato.
- Cover and simmer for 20 minutes or until tender.
Nutrition Facts : Calories 805.6, Fat 33.9, SaturatedFat 13.6, Cholesterol 117.4, Sodium 330.2, Carbohydrate 89.2, Fiber 8.2, Sugar 39.4, Protein 37.6
POT ROAST WITH BOURBON MAPLE GLAZE
This recipe came from an old cooking board on AOL and it's a winner! Mashed potatoes are a must to serve with this.
Provided by Lvs2Cook
Categories Roast Beef
Time 3h20m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Marinate the roast in the red wine overnight in the refrigerator. Remove meat from the marinade and pat dry with paper towels. Heat 1 tbsp of olive oil in a large pot. Brown meat on all sides and remove. Add the remaining olive oil, celery, carrots and onions and cook over medium heat for a few minutes. Add the garlic and cook 1 minute more.
- Deglaze with bourbon (stand back, the bourbon may ignite momentarily). Add the beef stock, roast and maple syrup. The liquid should just about cover the meat and vegetables. Lower the heat to a simmer; cover pot and cook 3 to 3 1/2 hours, turning meat occasionally so that it will cook evenly. If it still seems a bit liquidy after 2 1/2 hours, tip the lid off a bit to allow steam to escape and the sauce to thicken.
- When meat is fork tender, remove from pot. Add peas and corn. Cook for another 10-15 minutes. Slice meat into thick 1/2" slices. Mound mashed potatoes on center of plate. Top with meat slices and pour sauce over everything.
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