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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
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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 9.0 Fat, 0.3 Vegetables, 0.1 Fruits, 3.4 Meat, 0.1 Other Carbs, 1.6 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

3.0
3 lb Beef, chuck clod shoulder medallion, lean, raw, 0" trim 2.0
2 tsp olive oil 1.75
1 3/4 tsp salt 0.75
0 3/4 tsp black pepper 1.0
1 cup fresh chopped onion 2.0
2 tsp fresh thyme 1.0
1 cup Broth, beef, clear, reduced sodium, ready to serve, canned 0.75
0 3/4 cup apple cider 3.0
3 lb sweet potatoes 4.0
4 each medium garlic cloves 2.0
2 tbsp maple syrup 1.0
1 tsp fresh ginger root 2.0
2 tbsp cornstarch 2.0
2 tbsp Brandy, 86 proof

Directions

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.
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.
Add sweet potatoes and garlic to stockpot; continue simmering, covered, 30 minutes or until sweet potatoes and pot roast are fork-tender.
Remove pot roast; keep warm. Remove sweet potatoes and garlic with slotted spoon to large bowl, leaving cooking liquid in stockpot.
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.
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.
Carve pot roast into slices; serve with mashed sweet potatoes and gravy.