Best 3 Maple Pot Roast Recipes

Indulge in the savory and comforting flavors of maple pot roast, a classic dish that blends the richness of beef with the sweetness of maple syrup. This hearty meal is typically prepared with chuck roast, a flavorful and affordable cut of beef that becomes fork-tender through slow cooking. The roast is browned in a Dutch oven or slow cooker, then braised in a savory broth infused with aromatic vegetables, herbs, and spices. The addition of maple syrup adds a touch of sweetness and depth of flavor that perfectly complements the beef. Serve this delectable pot roast over mashed potatoes, egg noodles, or rice for a satisfying and memorable meal.

This recipe article provides three variations of maple pot roast to suit different tastes and preferences:

1. **Classic Maple Pot Roast**: This traditional recipe features a combination of maple syrup, Worcestershire sauce, and red wine, creating a rich and flavorful braising liquid.

2. **Apple Maple Pot Roast**: This variation incorporates the tartness of apples and the warmth of cinnamon, resulting in a delightful and aromatic pot roast.

3. **Sweet and Spicy Maple Pot Roast**: This recipe adds a touch of heat to the classic dish with the inclusion of chili powder, cumin, and cayenne pepper, creating a flavorful and slightly spicy pot roast.

Each recipe provides detailed instructions, a comprehensive ingredient list, and cooking tips to ensure a successful and delicious meal. Whether you prefer the classic, apple, or sweet and spicy variation, this article has a maple pot roast recipe that will satisfy your cravings.

Here are our top 3 tried and tested recipes!

POT ROAST WITH BOURBON MAPLE GLAZE

Pot Roast With Bourbon Maple Glaze image

This recipe came from an old cooking board on AOL and it's a winner! Mashed potatoes are a must to serve with this.

Provided by Lvs2Cook

Categories Roast Beef

Time 3h20m

Yield 6-8 serving(s)

Number Of Ingredients 13

Ingredients

1/4 cup olive oil
5 lbs boneless beef chuck roast
2 cups celery, cut in large dice
2 cups carrots, cut in large dice
2 cups onions, cut in large dice
2 tablespoons garlic, chopped
2 cups red wine
1/2 cup maple syrup
1/4 cup Bourbon
2 quarts beef stock
1/2 cup sweet corn
1/2 cup peas
salt and pepper

Steps:

Marinate the roast in the red wine overnight in the refrigerator. Remove meat from the marinade and pat dry with paper towels. Heat 1 tbsp of olive oil in a large pot. Brown meat on all sides and remove. Add the remaining olive oil, celery, carrots and onions and cook over medium heat for a few minutes. Add the garlic and cook 1 minute more.
Deglaze with bourbon (stand back, the bourbon may ignite momentarily). Add the beef stock, roast and maple syrup. The liquid should just about cover the meat and vegetables. Lower the heat to a simmer; cover pot and cook 3 to 3 1/2 hours, turning meat occasionally so that it will cook evenly. If it still seems a bit liquidy after 2 1/2 hours, tip the lid off a bit to allow steam to escape and the sauce to thicken.
When meat is fork tender, remove from pot. Add peas and corn. Cook for another 10-15 minutes. Slice meat into thick 1/2" slices. Mound mashed potatoes on center of plate. Top with meat slices and pour sauce over everything.

MAPLE POT ROAST

Maple Pot Roast image

"I grew up in my Italian grandmother's home, and whenever I think of her, I remember comfort foods like pot roast. This recipe is te result of experimentation," writes Amy Miazga from Ballston Spa, New York.

Provided by Taste of Home

Categories Dinner

Time 2h15m

Yield 2 servings.

Number Of Ingredients 12

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

Steps:

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. , 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.

Nutrition Facts : Calories 619 calories, Fat 17g fat (6g saturated fat), Cholesterol 111mg cholesterol, Sodium 304mg sodium, Carbohydrate 80g carbohydrate (35g sugars, Fiber 6g fiber), Protein 38g protein.

MAPLE-ORANGE POT ROAST

Maple-Orange Pot Roast image

From Orlando, Florida, Christina Marquis explains, "Served with fresh bread, this easy-to-prepare, tender roast is a wonderful reminder of New England's autumn flavors. It always brings back memories of a friend's maple sap house in New Hampshire, where we're originally from."

Provided by Taste of Home

Categories Dinner

Time 3h25m

Yield 8 servings.

Number Of Ingredients 16

Ingredients

1 beef rump roast or bottom round roast (3 pounds)
1/2 cup orange juice
1/4 cup sugar-free maple-flavored syrup
1/4 cup white wine or chicken broth
2 tablespoons balsamic vinegar
1 tablespoon Worcestershire sauce
1 teaspoon grated orange zest
1 bay leaf
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 pounds red potatoes, cut into large chunks
5 medium carrots, cut into 2-inch pieces
2 celery ribs, cut into 2-inch pieces
2 medium onions, cut into wedges
4 teaspoons cornstarch
1/4 cup cold water

Steps:

In a large nonstick skillet coated with cooking spray, brown roast on all sides. Place in a roasting pan coated with cooking spray. , In the same skillet, combine the orange juice, syrup, wine, vinegar, Worcestershire sauce, orange zest, bay leaf, salt and pepper. Bring to a boil, stirring frequently; pour over meat. , Place the potatoes, carrots, celery and onions around roast. Cover and bake at 325° for 3 hours or until meat is tender. , Remove meat and vegetables and keep warm. Pour pan juices into a measuring cup. Discard bay leaf and skim fat. Return to roasting pan., In a small bowl, combine cornstarch and water until smooth. Gradually stir into juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pot roast and vegetables.

Nutrition Facts : Calories 335 calories, Fat 8g fat (3g saturated fat), Cholesterol 102mg cholesterol, Sodium 264mg sodium, Carbohydrate 27g carbohydrate (8g sugars, Fiber 4g fiber), Protein 36g protein. Diabetic Exchanges

Tips:

Choosing the Right Cut of Beef: Select a chuck roast or a rump roast for a flavorful and tender pot roast.
Browning the Beef: Sear the beef in a large pot or Dutch oven over medium-high heat to create a rich, caramelized crust that adds depth to the final dish.
Adding Vegetables: Incorporate a variety of vegetables such as carrots, celery, onions, and potatoes for a colorful and nutritious pot roast.
Using Maple Syrup: Use pure maple syrup for its distinct flavor and natural sweetness. It adds a touch of sweetness without overpowering the other ingredients.
Longer Cooking Time: Allow the pot roast to cook for at least 2-3 hours, or until the beef is fall-apart tender.
Adjusting the Seasonings: Taste the pot roast and adjust the seasonings according to your preference. Add more salt, pepper, or herbs as desired.

Conclusion:

The Maple Pot Roast is a hearty, flavorful, and comforting dish perfect for a family dinner or a special occasion. With its tender beef, caramelized vegetables, and a sweet and savory maple-based sauce, this pot roast is sure to impress. It's easy to prepare and can be customized to your taste preferences. Enjoy this delicious and satisfying meal with your loved ones!