Pot roast with sweet potatoes

Pot roast with sweet potatoes

These cold winter days almost always make us recall those comfort foods from our childhood. Who can forget the aroma of a pot roast wafting through the house all day and then finally sitting at the table to eat. Here's a recipe for that long-time favorite pot roast. Only this one has a twist. Enjoy and stay warm.  


1 boneless beef chuck shoulder pot roast (3 to 3 1/2 pounds)
2 teaspoons olive oil
1 3//4 teaspoons salt, divided
3/4 teaspoon pepper, divided
1 cup chopped onion
2 teaspoons chopped fresh thyme
1 cup ready-to-serve beef broth
3/4 cup apple cider
3 pounds sweet potatoes, peeled, cut crosswise into 1 to 1 1/2-inch pieces
4 cloves garlic, peeled
2 tablespoons maple syrup
1 teaspoon fresh ginger, minced
2 tablespoons cornstarch dissolved in 2 tablespoons brandy or water


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; increase heat to medium-high. Cook and stir 1 to 2 minutes or until browned bits at bottom of stockpot are dissolved. Return pot roast to stockpot; bring to a boll. Reduce heat; cover tightly and simmer 2!h 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 and cover to keep warm. Remove sweet potatoes and garlic with slotted spoon and place in a 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; stir in cornstarch mixture. Bring to a boll, stirring constantly; cook and stir 1 minute or until thickened. Carve pot roast into slices; serve with mashed sweet potatoes and gravy.

Yield: 4 servings

Nutrient analysis per serving

Calories 342
Total fat 7 g
Saturated fat 2 g
Cholesterol 60 mg
Sodium 511 mg
Carbohydrates 42 g
Protein 26 g