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 besides fries, so it was a surprise to me to fall in love with this maple-flavored side dish.

Let’s make this Savory Beef Pot Roast with Maple Sweet Potatoes and Cider Gravy Recipe

So I got brave and tried it at home, and I have no regrets! The combination of beef, maple, sweet potatoes, and cider is the best! I’m telling you, the name of this recipe might be long (and the cooking time too), but it’s oh so worth it. You can prepare this for a special dinner night, or any time that your family craves it. This recipe is from the Healthy Beef Cookbook by Chef Chamberlain and Betsy Hornick.

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Related: Easy Twice Baked Potatoes Recipe.

beef pot roast with maple sweet potatoes & cider gravy Ingredients

• 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

beef pot roast with maple sweet potatoes & cider gravy recipe instructions

Step 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.

Step 2

Add onion and thyme to the stockpot; cook and stir for 3 to 5 minutes or until the onion are tender.

Step 3

Add broth and cider; increase heat to medium-high. Cook and stir for 1 to 2 minutes or until browned bits attached to the stockpot are dissolved.

Step 4

Return pot roast to stockpot; bring to a boil. Reduce heat; cover tightly, and simmer 2 1/2 hours.

Step 5

Add sweet potatoes and garlic to the stockpot; continue simmering, covered, for 30 minutes or until sweet potatoes and pot roast are fork-tender.

Step 6

Remove pot roast; keep warm. Remove sweet potatoes and garlic with a slotted spoon to a large bowl, leaving cooking liquid in a stockpot.

Step 7

Add maple syrup, ginger, remaining 3/4 t salt, and remaining 1/4 t pepper to sweet potatoes.

Step 8

Beat with an electric mixer (or Cuisinart) until sweet potatoes and garlic are mashed and smooth; keep warm.

Step 9

Skim fat from cooking liquid; stir in cornstarch mixture. Bring to a boil, stirring constantly. Cook and stir for 1 minute or until thickened.

Step 10

Carve pot roast into slices; serve with mashed sweet potatoes and gravy.

How my beef pot roast with maple sweet potatoes & cider gravy turned out

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.

My son, Rhett, 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 it”.

Have you tried making a beef pot roast with maple sweet potatoes & cider gravy recipe? How did it go? Share your story in the comments!

This article has been updated and was originally sponsored.