Maple-Orange Pot Roast

Name: Maple-Orange Pot Roast
Ingredients: 1 beef rump roast or bottom round roast (3 pounds); 1/2 cup orange juice; 1/4 cup sugar-free maple-flavored syrup; 1/4 cup white wine or chicken broth; 2 tablespoons balsamic vinegar; 1 tablespoon Worcestershire sauce; 1 teaspoon grated orange zest; 1 bay leaf; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1-1/2 pounds red potatoes, cut into large chunks; 5 medium carrots, cut into 2-inch pieces; 2 celery ribs, cut into 2-inch pieces; 2 medium onions, cut into wedges; 4 teaspoons cornstarch; 1/4 cup cold water

16 ingredients

6 steps

Ingredients

1 beef rump roast or bottom round roast (3 pounds)
1/2 cup orange juice
1/4 cup sugar-free maple-flavored syrup
1/4 cup white wine or chicken broth
2 tablespoons balsamic vinegar
1 tablespoon Worcestershire sauce
1 teaspoon grated orange zest
1 bay leaf
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 pounds red potatoes, cut into large chunks
5 medium carrots, cut into 2-inch pieces
2 celery ribs, cut into 2-inch pieces
2 medium onions, cut into wedges
4 teaspoons cornstarch
1/4 cup cold water

Directions

1

In a
2

coated with cooking spray, brown roast on all sides. Place in a roasting pan coated with cooking spray.
3

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.
4

Place the potatoes, carrots, celery and onions around roast. Cover and bake at 325° for 3 hours or until meat is tender.
5

Remove meat and vegetables and keep warm. Pour pan juices into a measuring cup. Discard bay leaf and skim fat. Return to roasting pan.
6

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.