Tuesday, December 22, 2015

Maple Citrus Pot Roast

I love pot roast. It's hearty and warm, like a good hug. Who doesn't love a good hug?! Anyway, I switched up the flavors a bit for something a little different. Serve over mashed potatoes or with a side of roasted root veggies for a perfect warm meal on a cold winter night!

Maple Citrus Pot Roast

What you'll need:

  • 2-3 lbs beef chuck/brisket/or round (I used chuck)
  • salt and fresh cracked black pepper
  • 2 cups chopped yellow onions
  • 5 cloves of garlic, minced
  • 1 tbsp balsamic vinegar
  • 2 tbsp maple syrup
  • 1/3 cup orange juice
  • 1 1/2 cups chicken stock
  • 1/4 large orange, cut into wedges
  • 2-3 dried bay leaves
  • few springs of fresh thyme
  • 2-3 small to medium sized white, purple and orange carrots, cut into 2 inch pieces
What to do:
  1. Preheat oven to 325F. Pat dry beef chuck. Season all sides with salt and fresh cracked black pepper. In a dutch oven/large heavy pot, add enough oil/fat of choice to coat the bottom (about 2-3 tbsp of a 5.5 qt pot). Sear meat over high heat, about 3-4 minutes on each side. Remove and set aside. 
  2. Turn heat down to medium and add the chopped onions. Saute until fragrant, scrape the bottom of the pan to pick up all those browned bits (those are the BEST for adding flavor). Add the garlic. Saute for another 2 minutes. 
  3. Add the balsamic vinegar to deglaze the pan, scrapping up even more of those browned bits. Then add the maple syrup, orange juice, chicken stock, and orange wedges (squeeze the juice). Bring to a soft boil. Then add the meat back to the pan. Add the bay leaves and fresh thyme.
  4. Cover the dutch oven with the lid and bake at 325F for 2 hours. Add the carrots about an hour later. Serve over mashed potatoes, pureed cauliflower, or even by itself. Enjoy!

    Note: This recipe can also be made in a slow cooker. Just follow steps 1-2 as is. Add the balsamic vinegar to deglaze the pan and scrape up the remaining brown bits. Add the meat to the slow cooker along with the deglazed onions and brown bits followed by the remaining liquids and herbs. Cook on low for 8 hours. 


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