Pot roast with sweet potatoes

Here's a recipe for that long-time favorite pot roast. Only this one has a twist.

These cold winter days almost always make us recall those comfort foods from our childhood. Who can forget the aroma of a pot roast wafting through the house all day and then finally sitting at the table to eat. Here’s a recipe for that long-time favorite pot roast. Only this one has a twist. Enjoy and stay warm.


1 boneless beef chuck shoulder pot roast (3 to 3 1/2 pounds)
2 teaspoons olive oil
1 3//4 teaspoons salt, divided
3/4 teaspoon pepper, divided
1 cup chopped onion
2 teaspoons chopped fresh thyme
1 cup ready-to-serve beef broth
3/4 cup apple cider
3 pounds sweet potatoes, peeled, cut crosswise into 1 to 1 1/2-inch pieces
4 cloves garlic, peeled
2 tablespoons maple syrup
1 teaspoon fresh ginger, minced
2 tablespoons cornstarch dissolved in 2 tablespoons brandy or water


Heat oil in stockpot over medium heat until hot. Place beef pot roast In stockpot; brown evenly. Remove pot 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 at bottom of stockpot are dissolved. Return pot roast to stockpot; bring to a boll. Reduce heat; cover tightly and simmer 2!h hours.

Add sweet potatoes and garlic to stockpot; continue simmering, covered, 30 minutes or until sweet potatoes and pot roast are fork-tender. Remove pot roast and cover to keep warm. Remove sweet potatoes and garlic with slotted spoon and place in a large bowl, leaving cooking liquid in stockpot. Add maple syrup, ginger, remaining 3/4 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 boll, stirring constantly; cook and stir 1 minute or until thickened. Carve pot roast into slices; serve with mashed sweet potatoes and gravy.

Yield: 4 servings

Nutrient analysis per serving

Calories 342
Total fat 7 g
Saturated fat 2 g
Cholesterol 60 mg
Sodium 511 mg
Carbohydrates 42 g
Protein 26 g


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