Maple Glazed Roast Beef 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-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.

MAPLE-GLAZED ROAST WITH WINTER VEGETABLES

Steps:

• Make the glaze: Whisk the melted butter, mustard, maple syrup, Worcestershire sauce and garlic powder in a bowl; season liberally with salt and pepper. Set the glaze aside.
• Cook the roast: Preheat the oven to 375˚ F. Place the roast in a roasting pan or baking dish and pour the glaze on top. Cover with foil and bake 15 minutes, then remove the foil and bake 5 more minutes.
• Meanwhile, make the vegetables: Put the vegetables on a rimmed baking sheet and drizzle with vegetable oil; add the garlic, season with salt and pepper and toss. Roast until almost fork-tender, 10 to 15 minutes. (If mixing vegetables, note that they may be done at different times.)
• Slice the roast about 1/4 inch thick in the pan. Add the roasted vegetables to the pan with the roast. Brush everything with the glaze from the pan, cover with foil and return to the oven. Roast about 10 minutes, then remove the foil and continue roasting until the glaze starts to bubble and caramelize and the vegetables are fork-tender, about 10 more minutes.

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.