Add a hint of maple flavor to everyone’s favorite comfort food supper with this easy recipe for 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…
…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.
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 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...
Vermont Maple Pot Roast
Prep Time: 15 minutes- Cook Time: 3 hours and 30 minutes
- Total Time: 54 minute
- Yield: 6 1x
- Category: Dinner
- Method: Stovetop, Oven
- Cuisine: American
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Pin RecipeDescription
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
- 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.
- 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.
- 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.
- 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.
- When the meat is done, take it out of the pot and shred it into pieces (you can also slice it if you prefer!).
- 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!
*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!*
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!
Loving your bourbon comparison – it’s so true! I just worked on a maple mustard version for chicken – gotta love maple syrup season! :)