Maple Pot Roast Food

MAPLE POT ROAST

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.

MAPLE ROAST VEGETABLES

Steps:

• Preheat oven to 425 degrees.
• Place all the ingredients in a bowl and toss to coat the vegetables (at this point you can place the vegetables in a large zipper bag and refrigerate overnight).
• Pour the vegetables on to a foil lined sheet tray and roast for 50 minutes, stirring halfway through, or until tender and golden.
• Serve.

MAPLE BAKED PORK LOIN ROAST

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat the oil in a large skillet over medium-high heat until smoking. Meanwhile, season the pork roast with salt and pepper, then dredge in flour, and shake off excess. Sear in hot oil until browned on all sides, about 1 minute per side.
• Place onto a large sheet of aluminum foil set on top of a baking sheet; set aside. Stir together the maple syrup, ketchup, water, and garlic. Pour 3/4 of this sauce over the pork. Fold the foil over the pork, and seal to form a packet.
• Bake in preheated oven until the internal temperature reaches 170 degrees F (75 degrees C), about 2 hours. Carefully open up the foil packet, and broil for a few minutes until the sauce glazes the meat. Serve with remaining sauce.

MAPLE HARVEST POT ROAST

Steps:

• Preheat oven to 350 degree F. In a 6- to 8-quart Dutch oven brown meat on both sides in hot oil. Drain off excess fat. In a small bowl stir together Marsala wine, 1/3 cup water, basil, garlic salt, and 1/2 teaspoon pepper; pour over meat. Cover and bake for 1-1/2 hours.
• In a small saucepan melt preserves; pour over roast. Add potatoes, carrots, rutabaga, and onion to Dutch oven around meat. Cover and bake 45 minutes to 1 hour longer or until meat and vegetables are tender, stirring vegetables once during cooking. Transfer meat and vegetables to serving platter; cover to keep warm.
• For gravy, measure juices and skim off fat. If necessary, add enough water to juices to equal 1-1/2 cups. Return to pan. Stir together the cornstarch and the cold water. Stir into juices in pan. Cook and stir over medium heat until thickened and bubbly; cook and stir 2 minutes more. Serve with meat and vegetables. Makes 8 servings.

MAPLE-ORANGE POT ROAST

Steps:

• In a large nonstick skillet coated with cooking spray, brown roast on all sides. Place in a roasting pan coated with cooking spray. , In the same skillet, combine the orange juice, syrup, wine, vinegar, Worcestershire sauce, orange zest, bay leaf, salt and pepper. Bring to a boil, stirring frequently; pour over meat. , Place the potatoes, carrots, celery and onions around roast. Cover and bake at 325° for 3 hours or until meat is tender. , Remove meat and vegetables and keep warm. Pour pan juices into a measuring cup. Discard bay leaf and skim fat. Return to roasting pan., In a small bowl, combine cornstarch and water until smooth. Gradually stir into juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pot roast and vegetables.

MAPLE-GLAZED ROAST WITH WINTER VEGETABLES

Steps:

• Make the glaze: Whisk the melted butter, mustard, maple syrup, Worcestershire sauce and garlic powder in a bowl; season liberally with salt and pepper. Set the glaze aside.
• Cook the roast: Preheat the oven to 375˚ F. Place the roast in a roasting pan or baking dish and pour the glaze on top. Cover with foil and bake 15 minutes, then remove the foil and bake 5 more minutes.
• Meanwhile, make the vegetables: Put the vegetables on a rimmed baking sheet and drizzle with vegetable oil; add the garlic, season with salt and pepper and toss. Roast until almost fork-tender, 10 to 15 minutes. (If mixing vegetables, note that they may be done at different times.)
• Slice the roast about 1/4 inch thick in the pan. Add the roasted vegetables to the pan with the roast. Brush everything with the glaze from the pan, cover with foil and return to the oven. Roast about 10 minutes, then remove the foil and continue roasting until the glaze starts to bubble and caramelize and the vegetables are fork-tender, about 10 more minutes.

ROAST PORK WITH MAPLE AND MUSTARD GLAZE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Stir together the maple syrup, mustard, vinegar, soy sauce, salt, and pepper in a small bowl. Place pork roast in a shallow roasting pan. Spread glaze evenly over pork roast.
• Roast pork in the preheated oven uncovered, until internal temperature measured with a meat thermometer reaches 145 degrees F (63 degrees C), about 1 hour. Remove from oven, and let rest about 10 minutes before slicing to serve.

MAPLE-GLAZED ROAST BEEF

Steps:

• Preheat oven to 450 degrees.
• Combine 3/4 tsp.
• salt and 1/4 tsp.
• pepper; sprinkle over roast.
• Place beef in roasting pan.
• Add carrots and parsnips; roast 20 minutes.
• Meanwhile in pot over medium heat combine syrup, wine, mustard, butter and remaining salt and pepper.
• Bring to boil.
• Reduce heat to simmer; cook until thickened about 10 minutes.
• Reduce oven temperature to 350 degrees.
• Cook roast until meat thermometer inserted in thickest part of beef registers 140 degrees for medium-rare, 35-40 minutes, brushing roast with glaze during last 15 minutes of cooking time.
• Let stand 10 minutes before slicing.

MAPLE POT ROAST

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.