Maple Pot Roast Recipes

CROCK POT MAPLE BEEF ROAST

Steps:

• Mix together your salt and peppers in a small bowl, rub mixture all over your roast and place in a resealable bag
• Put your remaining ingredients in a bowl, stir until well combined and pour into the bag with your roast
• Place your roast in your fridge for at least 2 hours or overnight (flip the bag a few times during the marinating)
• Put the roast and marinade in your 4-quart crock pot, cover and cook on low for 6-8 hours and serve with cooking juices.

MAPLE POT ROAST

Steps:

• In a Dutch oven coated with cooking spray, brown meat on both sides. Combine the orange juice, syrup, vinegar, Worcestershire sauce, orange zest, salt and pepper; pour over roast. Bring to a boil. Reduce heat; cover and simmer for 1 hour. , 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.

MAPLE BAKED PORK LOIN ROAST

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat the oil in a large skillet over medium-high heat until smoking. Meanwhile, season the pork roast with salt and pepper, then dredge in flour, and shake off excess. Sear in hot oil until browned on all sides, about 1 minute per side.
• Place onto a large sheet of aluminum foil set on top of a baking sheet; set aside. Stir together the maple syrup, ketchup, water, and garlic. Pour 3/4 of this sauce over the pork. Fold the foil over the pork, and seal to form a packet.
• Bake in preheated oven until the internal temperature reaches 170 degrees F (75 degrees C), about 2 hours. Carefully open up the foil packet, and broil for a few minutes until the sauce glazes the meat. Serve with remaining sauce.

MAPLE HARVEST POT ROAST

Steps:

• Preheat oven to 350 degree F. In a 6- to 8-quart Dutch oven brown meat on both sides in hot oil. Drain off excess fat. In a small bowl stir together Marsala wine, 1/3 cup water, basil, garlic salt, and 1/2 teaspoon pepper; pour over meat. Cover and bake for 1-1/2 hours.
• In a small saucepan melt preserves; pour over roast. Add potatoes, carrots, rutabaga, and onion to Dutch oven around meat. Cover and bake 45 minutes to 1 hour longer or until meat and vegetables are tender, stirring vegetables once during cooking. Transfer meat and vegetables to serving platter; cover to keep warm.
• For gravy, measure juices and skim off fat. If necessary, add enough water to juices to equal 1-1/2 cups. Return to pan. Stir together the cornstarch and the cold water. Stir into juices in pan. Cook and stir over medium heat until thickened and bubbly; cook and stir 2 minutes more. Serve with meat and vegetables. Makes 8 servings.

MAPLE-ORANGE POT ROAST

Steps:

• In a large nonstick skillet coated with cooking spray, brown roast on all sides. Place in a roasting pan coated with cooking spray. , In the same skillet, combine the orange juice, syrup, wine, vinegar, Worcestershire sauce, orange zest, bay leaf, salt and pepper. Bring to a boil, stirring frequently; pour over meat. , Place the potatoes, carrots, celery and onions around roast. Cover and bake at 325° for 3 hours or until meat is tender. , Remove meat and vegetables and keep warm. Pour pan juices into a measuring cup. Discard bay leaf and skim fat. Return to roasting pan., 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.

MAPLE-GLAZED ROAST BEEF

Steps:

• Preheat oven to 450 degrees.
• Combine 3/4 tsp.
• salt and 1/4 tsp.
• pepper; sprinkle over roast.
• Place beef in roasting pan.
• Add carrots and parsnips; roast 20 minutes.
• Meanwhile in pot over medium heat combine syrup, wine, mustard, butter and remaining salt and pepper.
• Bring to boil.
• Reduce heat to simmer; cook until thickened about 10 minutes.
• Reduce oven temperature to 350 degrees.
• Cook roast until meat thermometer inserted in thickest part of beef registers 140 degrees for medium-rare, 35-40 minutes, brushing roast with glaze during last 15 minutes of cooking time.
• Let stand 10 minutes before slicing.

ROAST PORK WITH MAPLE AND MUSTARD GLAZE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Stir together the maple syrup, mustard, vinegar, soy sauce, salt, and pepper in a small bowl. Place pork roast in a shallow roasting pan. Spread glaze evenly over pork roast.
• Roast pork in the preheated oven uncovered, until internal temperature measured with a meat thermometer reaches 145 degrees F (63 degrees C), about 1 hour. Remove from oven, and let rest about 10 minutes before slicing to serve.

POT ROAST WITH BOURBON MAPLE GLAZE

Steps:

• Marinate the roast in the red wine overnight in the refrigerator. Remove meat from the marinade and pat dry with paper towels. Heat 1 tbsp of olive oil in a large pot. Brown meat on all sides and remove. Add the remaining olive oil, celery, carrots and onions and cook over medium heat for a few minutes. Add the garlic and cook 1 minute more.
• Deglaze with bourbon (stand back, the bourbon may ignite momentarily). Add the beef stock, roast and maple syrup. The liquid should just about cover the meat and vegetables. Lower the heat to a simmer; cover pot and cook 3 to 3 1/2 hours, turning meat occasionally so that it will cook evenly. If it still seems a bit liquidy after 2 1/2 hours, tip the lid off a bit to allow steam to escape and the sauce to thicken.
• When meat is fork tender, remove from pot. Add peas and corn. Cook for another 10-15 minutes. Slice meat into thick 1/2" slices. Mound mashed potatoes on center of plate. Top with meat slices and pour sauce over everything.