Add a hint of maple flavor to everyone’s favorite comfort food supper with this easy step-by-step recipe for maple pot roast.
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Why we love this recipe
I think pot roast in all forms definitely belongs in the comfort food hall of fame, especially during chilly fall and winter suppertimes.
I have all different kinds of pot roast approaches, from a slow cooker pot roast to a turkey pot roast, but since there is always room for more pot roast, I decided I also needed a maple syrup version!
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 slightly sweet and savory, super tender pot roast going on, just the way I did with my maple syrup scallops recipe that I tried a ways back.
Ingredients you need
Ingredient notes and substitutions
- Chuck Roast: This is a marbled, thick cut of beef that needs the low and slow heat of a low oven or a slow cooker to make it nice and tender. It is sometimes labeled as pot roast. A brisket will also work well.
- Onion: We love a sweet onion for this recipe, but any variety of large onion will work.
- Maple Syrup: Use the real stuff! There are all sorts of imitation maple syrups, but this recipe really shines when you use authentic syrup.
- Carrots: You can use the regular kind or if you want to save a step by not peeling and cutting, baby carrots work well too.
See the recipe card for full information on ingredients and quantities and nutritional information.
How to make this recipe
STEP 1: Preheat your oven to a nice low 325. Dunk a nice big chuck roast in flour seasoned with salt and pepper.
STEP 2: Sear the roast in some vegetable oil in a large Dutch oven or a heavy skillet until it has a lovely golden brown crust brown on all sides.
STEP 3: Take it out and set it aside while you sauté up some chopped onion with some maple syrup (yes!) and tomato paste. Pour 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 sauce 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!)
STEP 4: 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.
STEP 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!).
STEP 6: 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 hot gravy, season it to your taste with some salt and black pepper and serve!
Maple pot roast is good over pretty much anything from egg noodles or other 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!
Recipe FAQs
A Dutch oven is a big, sturdy, oven-safe pot. You can find my favorite Dutch oven here…it’s pricy, but I use it All The Time. But any big oven-safe pot will work.
Nope! It’s just the right amount to make your pot roast super tender (that is the sugar in the syrup doing its job) without making it taste sweet. Magical! 🪄
Brisket and Bottom Round are other cuts that will make a perfect pot roast.
Yes, yes, yes! As a matter of fact, pot roast is even more delicious the next day after all the flavors have had the chance to meld together. YUM.
Pop your question in the Comments section below the recipe card and I will answer pronto!
What to serve with this recipe
Other pot roast recipes we love! ❤️
We want to know what you think! 🤔
If you try this recipe, we would love to hear how it came out for you! I’d be super grateful if you could leave a star rating (you pick how many stars! 🌟 ) and your thoughts in the Comments section below the recipe.
PrintMaple Pot Roast
Add a hint of maple flavor to everyone’s favorite comfort food supper with this easy recipe for Vermont maple pot roast.
- Prep Time: 15 minutes
- Cook Time: 3 hours and 30 minutes
- Total Time: 0 hours
- Yield: 6 1x
- Category: Dinner
- Method: Stovetop, Oven
- Cuisine: American
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
-
- Chuck Roast: This is a marbled, thick cut of beef that needs the low and slow heat of a slow cooker to make it nice and tender. It is sometimes labeled as pot roast. A brisket will also work well.
-
- Onion: We love a sweet onion for this recipe, but any variety of onion will work.
-
- Maple Syrup: Use the real stuff! There are all sorts of imitation maple syrups, but this recipe really shines when you use authentic syrup.
-
- Carrots: You can use the regular kind or if you want to save a step by not peeling and cutting, baby carrots work well too.
Eileen in NJ says
I made this with a 3.5 lbs chuck. Cooked 275° for 3.5 hours plus 1 extra cup of broth…everything else I did exactly as you instructed. It was AH-MAZ-ING. First day it had a slight sweetness, 2nd day savory with a fantastic flavor. I could eat the entire pot. Thank you Kate ♡
I am so happy to hear this! And I think second day pot roasts are the best of the best. Thanks for sharing, Eileen!
Elizabeth says
I love everything about this recipe, except for the fact that I’d have to fix it in my Slow Cooker :( I’m sure it’s be better prepared in the Oven, but mine’s out of commission. Do you think I should cut back on the broth if I used my slow cooker? Thanks for sharing :)
Hi Elizabeth and yes! The slow cooker produces more moisture, so I would cut the chicken broth in half. If you prepare it this way will you come back and let us know how it worked? Thank you!😊
Mary says
This was such a comforting dish! Made me feel warm inside and out 😍
Hi Mary and hurray! So glad you love this comfort food supper.
Theresa Murphy says
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! :)