This pot roast recipe is sure to warm you and your family on a cold day. To make it even better, this heart healthy pot roast recipe comes with gravy and potatoes. Try this for dinner tonight.
This Heart-Check Certified recipe is brought to you by National Cattlemen’s Beef Association, a contractor to the Beef Checkoff.
Nutrition Facts
![Calories](/-/media/AHA/Recipe/Recipe-Info-Icons/icon-calories.png?h=26&w=26&sc_lang=en&hash=BB25E1581A028F2570596BEE0AC1A3F6)
Nutrition Facts
Calories | 366 | |
---|---|---|
Total Fat | 8.0 g | |
Saturated Fat | 2.4 g | |
Trans Fat | 0.19 g | |
Polyunsaturated Fat | 0.6 g | |
Monounsaturated Fat | 3.7 g | |
Cholesterol | 83 mg | |
Sodium | 599 mg | |
Total Carbohydrate | 45 g | |
Dietary Fiber | 6 g | |
Sugars | 11 g | |
Protein | 34 g |
Dietary Exchanges
2 starch, 1/2 vegetable, 5 lean meat
Ingredients
-
1 beef Shoulder Roast Boneless (3 to 3-1/2 pounds) -
2 teaspoons olive oil -
1 1/2 teaspoons salt -
3/4 teaspoon black pepper (divided) -
1 cup chopped onion -
1 tablespoon chopped, fresh thyme -
1 cup unsalted beef broth -
3/4 cup apple cider -
3 pounds sweet potatoes, peeled, cut crosswise into 1 to 1-1/2 inch pieces -
2 teaspoons minced garlic -
2 tablespoons maple syrup -
1 teaspoon minced, fresh ginger -
2 tablespoon cornstarch dissolved in 2 tablespoons brandy or water
Directions
-
Heat oil in stockpot over medium heat until hot. Place beef roast in stockpot; brown evenly. Remove roast; pour off drippings and season with 1 teaspoon salt and 1/2 teaspoon pepper. -
Add onion and thyme to stockpot; cook and stir 3 to 5 minutes or until onion is tender. Add broth and cider; increase heat to medium-high. Cook and stir 1 to 2 minutes or until browned bits attached to stockpot are dissolved. Return roast to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 2-1/2 hours. -
Add sweet potatoes and garlic to stockpot; continue simmering, covered, 30 minutes or until sweet potatoes and pot roast are fork-tender. -
Remove roast; keep warm. Remove sweet potatoes and garlic with slotted spoon to large bowl, leaving cooking liquid in stockpot. -
Add maple syrup, ginger, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper to sweet potatoes. Beat until sweet potatoes and garlic are mashed and smooth; keep warm. -
Skim fat from cooking liquid; stir in cornstarch mixture. Bring to a boil, stirring constantly; cook and stir 1 minute or until thickened. -
Carve roast into slices; serve with mashed sweet potatoes and gravy.