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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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From Orlando, Florida, Christina Marquis explains, âServed with fresh bread, this easy-to-prepare, tender roast is a wonderful reminder of New Englandâs autumn flavors. It always brings back memories of a friendâs maple sap house in New Hampshire, where weâre originally from.â Ingredients:
1 beef rump roast or bottom round roast (3 pounds) |
1/2 cup orange juice |
1/4 cup sugar-free maple-flavored syrup |
1/4 cup white wine or chicken broth |
2 tablespoons balsamic vinegar |
1 tablespoon worcestershire sauce |
1 teaspoon grated orange peel |
1 bay leaf |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1-1/2 pounds red potatoes, cut into large chunks |
5 medium carrots, cut into 2-inch pieces |
2 celery ribs, cut into 2-inch pieces |
2 medium onions, cut into wedges |
4 teaspoons cornstarch |
1/4 cup cold water |
Directions:
1. In a large nonstick skillet coated with cooking spray, brown roast on all sides. Place in a roasting pan coated with cooking spray.
2. In the same skillet, combine the orange juice, syrup, wine, vinegar, Worcestershire sauce, orange peel, bay leaf, salt and pepper. Bring to a boil, stirring frequently; pour over meat.
3. Place the potatoes, carrots, celery and onions around roast. Cover and bake at 325° for 3 hours or until meat is tender.
4. Remove meat and vegetables and keep warm. Pour pan juices into a measuring cup. Discard bay leaf and skim fat. Return to roasting pan.
5. In a small bowl, combine cornstarch and water until smooth. Gradually stir into juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pot roast and vegetables. Yield: 8 servings.
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