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Beef Pot Roast with Maple Sweet Potatoes and Cider
Source: Recipe: The Healthy Beef Cookbook, Published by John Wiley and Sons.

Sweet potatoes, maple syrup, and cider give a twist to this classic pot roast.

Rating:
Prep Time: 30 minutes
Cook Time: 3 hours
Difficulty: Intermediate

Nutrition Facts

Makes 12 servings
Amount Per Serving
Calories 357.9
Total Carbs 36.8 g
Dietary Fiber 4.7 g
Sugars 10.4 g
Total Fat 9.0 g
Saturated Fat 2.8 g
Unsaturated Fat 0.5 g
Potassium 935.5 mg
Protein 29.1 g
Sodium 533.9 mg
Dietary Exchanges
1/2 Fat , 1/2 Vegetables , 1/2 Fruits , 3 1/2 Meat , 1/2 Other Carbs , 2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients 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 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 and 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.
  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 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; dissove cornstarch in brandy or water. Stir cornstarch mixture into cooking liquid. 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.

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