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Recipe: beef pot roast with maple sweet potatoes cider gravy

beef pot roast with maple sweet potatoes cider gravy recipe image
Beef pot roast with maple sweet potatoes cider gravy serving suggestion

beef pot roast with maple sweet potatoes cider gravy

Recipe as seen in The Healthy Beef Cookbook, published by John Wiley & Sons


  • 1 boneless beef chuck shoulder roast (3 to 3-1/2 lbs)
  • 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 garlic cloves, peeled
  • 2 tablespoons maple syrup
  • 1 teaspoon minced fresh garlic
  • 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 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; stir in cornstarch mixture. 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.

Nutrition information per serving: 342 calories; 7 g fat (2 g saturated fat; 4 g monounsaturated fat); 60 mg cholesterol; 511 mg sodium; 42 g carbohydrate; 5.3 g fiber; 26 g protein; 5.2 mg niacin; 0.7 mg vitamin B6; 2.6 mcg vitamin B12; 3.9 mg iron; 26.2 mcg selenium; 6.2 mg zinc.