Maple Pot Roast

Name: Maple Pot Roast
Ingredients: 3/4 pound boneless beef chuck roast (3/4 to 1 inch thick); 1/4 cup orange juice; 1/4 cup maple syrup; 4-1/2 teaspoons red wine vinegar; 1-1/2 teaspoons Worcestershire sauce; 1 teaspoon grated orange zest; 1/8 teaspoon salt; 1/8 teaspoon pepper; 1 medium carrot, cut into 2-inch pieces; 1 celery rib, cut into 2-inch pieces; 8 fresh pearl onions, peeled; 1 large potato, peeled and cut into 2-inch pieces

12 ingredients

2 steps

Ingredients

3/4 pound boneless beef chuck roast (3/4 to 1 inch thick)
1/4 cup orange juice
1/4 cup maple syrup
4-1/2 teaspoons red wine vinegar
1-1/2 teaspoons Worcestershire sauce
1 teaspoon grated orange zest
1/8 teaspoon salt
1/8 teaspoon pepper
1 medium carrot, cut into 2-inch pieces
1 celery rib, cut into 2-inch pieces
8 fresh pearl onions, peeled
1 large potato, peeled and cut into 2-inch pieces

Directions

1

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.
2

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.