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Maple Pot Roast

Maple Pot Roast in a bowl with polenta.
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Add a hint of maple flavor to everyone’s favorite comfort food supper with this easy recipe for Vermont maple pot roast.

Ingredients

Scale
  • 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

    • 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.

Find it online: https://www.framedcooks.com/vermont-maple-pot-roast/