MENUMENU
  • Home
  • Recipes
    • Recipe Search
    • Recipe Round-ups
    • Recipe Videos
  • Lifestyle
    • Around the House
      • Carolina Bound
      • The Kitchen Project
    • Kitchen Tips
    • Kitchen Gifts
  • Shop
  • About
    • About Kate
    • Contact
  • More
    • Work With Me!
    • Privacy Policy
    • Facebook
    • Instagram
    • Pinterest
    • Twitter

Framed Cooks

My life. One recipe at a time.

Recipes » Vermont Maple Pot Roast

Vermont Maple Pot Roast

By Kate Morgan Jackson

Jump to Recipe

Add a hint of maple flavor to everyone’s favorite comfort food supper with this easy recipe for Vermont maple pot roast.

Vermont Maple Pot Roast

I think pot roast in all forms definitely belongs in the comfort food hall of fame, especially during these starting-to-get-chilly fall suppertimes.

I have all different kinds of pot roast approaches, from a slow cooker version to a Mexican version, but since there is always room for more pot roast, I decided I also needed a Vermont version!

We didn’t make it up to our favorite piece of Vermont heaven this year due to moving and other reasons, but we are already looking forward to relaxing in front of my favorite view next year…

Vermont View

…so in the meantime I am experiencing all the Vermont I can by cooking things with one of my 342,535 bottles of this magic stuff.

Vermont maple syrup

Delectable pure maple syrup from my family’s home town of Middletown Springs, Vermont!

And I know, you are thinking sure, maple syrup goes great in muffins and pancakes and even oatmeal, but pot roast? Really?

YES, REALLY.

There is only a quarter cup of it in this whole recipe, but that’s just enough to get a wonderful sweet and salty thing going on, just the way I did with my maple syrup scallops recipe that I tried a ways back.

Here’s how you make Vermont maple pot roast!

Preheat your oven to a nice low 325.  Dunk a nice big chuck roast in flour seasoned with salt and pepper and sear it in some vegetable oil in a Dutch oven until it has a lovely brown color on all sides.  

Take it out and set it aside while you sauté up some chopped onion with some maple syrup (yes!) and tomato paste.  

Add in some chicken broth, some mustard and a little oregano and give it all a good stir, making sure you get those flavorful bits off the bottom of the pot.

Put the roast back in the pot, bring the liquid to a boil and cover the pot.  Transfer the covered pot to the preheated oven and let it cook for two hours.  (This is an excellent time to take a nap!)

Take the pot out of the oven and add some baby carrots, cover the pot again, pop it back in the oven and cook until the meat is tender, another hour or so.

When the meat is done, take it out of the pot and shred it into pieces (you can also slice it if you prefer!).

Now! Mash some softened butter with 2 tablespoons of flour and add it to the Dutch oven.  

Bring the liquid to a simmer and stir until slightly thickened.  Put the meat back in, stir until it is combined with that scrumptious gravy and serve!

Vermont Maple Pot Roast

Vermont maple pot roast is good over pretty much anything from pasta to rice to polenta, but I opted for some mashed potatoes this time, and let’s just say that we all went to sleep happy that night!

Want to round out your meal? This recipe pairs well with...

Brown Butter Mashed PotatoesBrown Butter Mashed Potatoes
how to make bread without kneadingAlmost No Knead Bread
Vermont Apple Slab Pie
Print
Vermont Maple Pot Roast

Vermont Maple Pot Roast


  • Author: Kate Morgan Jackson
  • Prep Time: 15 minutes
  • Cook Time: 3 hours and 30 minutes
  • Total Time: 42 minute
  • Yield: 6 1x
  • Category: Dinner
  • Method: Stovetop, Oven
  • Cuisine: American
Print Recipe
Pin Recipe

Description

Add a hint of maple flavor to everyone’s favorite comfort food supper with this easy recipe for Vermont maple pot roast.


Ingredients

  • 1 three pound chuck roast
  • Salt and pepper
  • ½ cup flour
  • 4 tablespoons vegetable oil
  • 1 large sweet onion, peeled and chopped
  • ¼ cup Vermont maple syrup
  • 2 tablespoons tomato paste
  • 3 cups chicken broth
  • ¼ cup chopped fresh parsley
  • 1 tablespoon grainy mustard
  • 1 teaspoon dried oregano
  • 2 cups baby carrots
  • 2 tablespoons butter, softened

Instructions

  1. Preheat oven to 325. Add a pinch each of salt and pepper to the flour and dredge the roast in the flour mixture.  Save the remaining flour mixture for later.
  2. Put the oil in a large oven-safe Dutch oven and heat over medium high heat. Sear the roast on both sides for about 5 minutes per side.  Remove and set aside.
  3. Add the chopped onion and sauté until starting to soften, about 2-3 minutes. Add the maple syrup and tomato paste and stir.  Add the broth, parsley, mustard and oregano and stir again, making sure you get those flavorful bits off the bottom of the pot.
  4. Put the roast back in the pot, bring the liquid to a boil and cover the pot. Transfer the covered pot to the preheated oven and let it cook for two hours.  Remove and add the carrots.  Cover the pot again and cook until the meat is tender, another hour or so.
  5. When the meat is done, take it out of the pot and shred it into pieces (you can also slice it if you prefer!).
  6. Mash the butter with 2 tablespoons of that flour we saved and add it to the Dutch oven. Bring the liquid to a simmer and stir until slightly thickened.  Put the meat back in, stir until it is combined with that scrumptious gravy and serve!

Notes

Need to add something to your kitchen equipment to make this recipe? Below are some of the items we used in the Framed Cooks kitchen to help cook this up. These are affiliate links to things we use and love, which helps to pay for all that bacon I keep buying!

Equipment

Dutch Oven

Buy Now →

Cutting Board

Buy Now →

Bear Paws Shredder Claws

Buy Now →
51512.3 g1016.1 mg25.1 g13.1 g0 g23.5 g1.4 g47.6 g146.7 mg

Did you try this recipe?

Tag @FramedCooks on Facebook and tell us how it came out!

*The fruit and veggies link above  is an affiliate link to the wonderful Farmbox Direct site, which means I earn a commission if you buy your Farmbox Direct box through this link.  There’s no additional cost to you and as always, I am grateful for the support!*

Kate Morgan Jackson

Hi there!  I’m Kate, and I’m a recipe writer, food photographer and devoted bacon lover.  I started Framed Cooks in 2009, and my mission is to create and share family-friendly recipes that make cooking both easy and fun…yes, I said FUN!  My kitchen is my happy place, and I want yours to be that place too.  And if you make this recipe, I would love you to tag @FramedCooks on Instagram so I can see the deliciousness!as seen in logos

75shares
  • Facebook 49
  • Twitter
  • Yummly

Know someone who would love this recipe?
Click here to email them the link!

Published on November 1, 2020

Good for: Casserole Favorites, Christmas/Holidays, Comfort Foods, Dinner Party, Kate's Favorites

Last Post:
Creamy Cauliflower Carrot Soup
Next Post:
Lemon Herb Roast Chicken

I'd love to hear what you think! Cancel reply

Your email address will not be published. Required fields are marked *

Comments

Want a photo beside your name? Go to Gravatar.com, sign up for a free account, and upload a photo. It's super easy!

  1. Theresa Murphy says

    November 4, 2020 at 8:28 pm

    I spent a good portion of my childhood living in upstate New York. I remember one spring we drove over to Vermont for a maple syrup fest. We ate pancakes with fresh maple syrup in a long building filled with tables. I always associate “good” maple syrup as having a savory side; smoky and rich. Kind of like a good bourbon. 😉 And that is the PERFECT taste profile to add to meat. Can’t wait to try this!

    Reply
    • Kate Morgan Jackson says

      November 5, 2020 at 10:59 am

      Loving your bourbon comparison – it’s so true! I just worked on a maple mustard version for chicken – gotta love maple syrup season! :)

      Reply

Hi, I’m Kate! I’m a recipe writer, food photographer and devoted bacon lover. I’m so glad you’re here!

If you want to know more….

STILL HUNGRY? CHECK OUT MY LATEST RECIPE VIDEOS!



These recipes are trending up! Come see what the excitement is about!

  • Pastina with Egg and Cheese, Otherwise Known As Comfort Food
  • Cheesy Cauliflower Casserole
  • Potato Peel Chips
  • Grandpa's Coca-Cola Ribs
  • Red Wine Short Ribs
  • Soft Scrambled Eggs with Ricotta and Chives

Want every new recipe delivered right to your email inbox?

  • Home
  • Starters
  • Breakfast
  • Lunch
  • Dinner
  • Dessert
  • Contact
Terms of Use • Privacy Policy

Copyright © 2021 Framed Cooks
All photographs © FramedCooks and may not be used for any purpose without written permission. As an Amazon Associate I earn from qualifying purchases.

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish.Accept Read More
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.
Necessary
Always Enabled

Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.

Non-necessary

Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.