Maple Pot Roast Recipes

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CROCK POT MAPLE BEEF ROAST



Crock Pot Maple Beef Roast image

This Crock Pot Maple Beef Roast is so incredibly simple and delicious! It marinades overnight make it super tender. You are gonna love it!

Provided by Aunt Lou

Categories     Main

Time 6h5m

Number Of Ingredients 11

2 lb beef roast
1 teaspoon ground red pepper
1 tablespoon salt
1/2 teaspoon ground black pepper
2 tablespoons olive oil
1/2 cup maple syrup
1/4 cup molasses
2 tablespoons light brown sugar
1 tablespoon tomato paste
1/4 cup apple juice
2 cloves garlic (minced)

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.

POT ROAST WITH BOURBON MAPLE GLAZE



Pot Roast With Bourbon Maple Glaze image

This recipe came from an old cooking board on AOL and it's a winner! Mashed potatoes are a must to serve with this.

Provided by Lvs2Cook

Categories     Roast Beef

Time 3h20m

Yield 6-8 serving(s)

Number Of Ingredients 13

1/4 cup olive oil
5 lbs boneless beef chuck roast
2 cups celery, cut in large dice
2 cups carrots, cut in large dice
2 cups onions, cut in large dice
2 tablespoons garlic, chopped
2 cups red wine
1/2 cup maple syrup
1/4 cup Bourbon
2 quarts beef stock
1/2 cup sweet corn
1/2 cup peas
salt and pepper

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.

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