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Beef Pot Roast with Maple Sweet Potatoes and Cider
Source: Recipes and photos found as seen in The Healthy Beef Cookbook, Published by John Wiley and Sons.

Great for a family dinner.

Rating:
Prep Time: -1 minutes
Cook Time: 3 hours
Difficulty: Intermediate

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 1359.2
Total Carbs 341.8 g
Dietary Fiber 2.8 g
Sugars 3.9 g
Total Fat 1.6 g
Saturated Fat 0.3 g
Unsaturated Fat 0.3 g
Potassium 273.9 mg
Protein 2.7 g
Sodium 585.7 mg
Dietary Exchanges
1/2 Fat , 1/2 Vegetables , 1/2 Other Carbs , 16 1/2 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; 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; stir in cornstarch mixture. 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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