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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 2 |
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âI grew up in my Italian grandmotherâs home, and whenever I think of her, I remember comfort foods like pot roast. This recipe is te result of experimentation,â writes Amy Miazga from Ballston Spa, New York. Ingredients:
3/4 pound boneless beef chuck roast (3/4 to 1 inch thick) |
1/4 cup orange juice |
1/4 cup maple syrup |
4-1/2 teaspoons red wine vinegar |
1-1/2 teaspoons worcestershire sauce |
1 teaspoon grated orange peel |
1/8 teaspoon salt |
1/8 teaspoon pepper |
1 medium carrot, cut into 2-inch pieces |
1 celery rib, cut into 2-inch pieces |
8 fresh pearl onions, peeled |
1 large potato, peeled and cut into 2-inch pieces |
Directions:
1. In a Dutch oven coated with cooking spray, brown meat on both sides. Combine the orange juice, syrup, vinegar, Worcestershire sauce, orange peel, salt and pepper; pour over roast. Bring to a boil. Reduce heat; cover and simmer for 1 hour.
2. Add the carrot, celery and onions; cover and simmer for 20 minutes. Add potato; cover and simmer for 20 minutes or until tender. Serve roast and vegetables with pan juices. Yield: 2 servings.
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