This beef pot roast with cider gravy was my favorite thing to taste at the Texas Beef Council’s Appetite for Inspiration with Chef Richard Chamberlain. I am not a big fan of sweet potatoes in any form beside fries, so it was a surprise to me to fall in love with this maple flavored side dish.
So I got brave and tried it at home this weekend.
This recipe is from the Healthy Beef Cookbook by Chef Chamberlain and Betsy Hornick.
beef pot roast with maple sweet potatoes & cider gravy
- 2 t olive oil
- 1 boneless beef chuck shoulder roast (3 – 3 1/2 lbs.)
- 1 3/4 t salt, divided
- 3/4 t pepper, divided
- 1 c chopped onion
- 2 t chopped fresh thyme
- 1 c ready-to-serve beef broth
- 3/4 c apple cider
- 3 lbs. sweet potatoes, peeled, cut crosswise into 1 to 1 1/2 inch pieces
- 4 cloves of garlic, peeled
- 2 T maple syrup
- 1 t minced fresh ginger
- 2 T cornstarch dissolved in 2 T brandy or water
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 t salt and 1/2 t 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.
3. Return pot roast to stockpot; bring to a boil. Reduce heat; cover tightly, and simmer 2 1/2 hours.
4. Add sweet potatoes and garlic to stockpot; continue simmering, covered, 30 minutes or until sweet potatoes and pot roast are fork-tender.
5. Remove pot roast; keep warm. Remove sweet potatoes and garlic with slotted spoon to large bowl, leaving cooking liquid in stockpot.
6. Add maple syrup, ginger, remaining 3/4 t salt and remaining 1/4 t pepper to sweet potatoes. Beat with electric mixer (or Cuisinart) until sweet potatoes and garlic are mashed and smooth; keep warm.
7. Skim fat from cooking liquid; stir in cornstarch mixture. Bring to a boil, stirring constantly; cook and stir 1 minute or until thickened.
8. Carve pot roast into slices; serve with mashed sweet potatoes and gravy.
I followed the directions above exactly and it turned out yummy.
So very, very yummy.
It is the perfect fall flavor combination.
I took a whole bunch of pictures of the final product, but the light was fading in my dining room and none of the photos were doing this masterpiece justice.
Rhett(4) came in begging to eat and I told him we could as soon as I got a good picture of the food.
He said, “It will be a good picture if I am in in”.
Yep, he was right…
I hosted the Appetite for Inspiration Event for the Texas Beef Council last week. Because I attended, I was given a goody bag that contained The Healthy Beef Cookbook and my fancy new meat thermometer.
I am under no obligation to write about anything regarding the event or the recipes in the cookbook. I just thought this was a good recipe that I will make again and I wanted to share it with y’all.