3 HRS 30 MINS
Time to Cook
Alternate Cooking Method:
Step 1Heat oil in stockpot over medium heat until hot. Place beef roast in stockpot; brown evenly. Remove roast; pour off drippings and season with 1 teaspoon salt and 1/2 teaspoon pepper.
Step 2Add 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 attached to stockpot are dissolved. Return roast to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 2-1/2 hours.
Step 3Add sweet potatoes and garlic to stockpot; continue simmering, covered, 30 minutes or until sweet potatoes and pot roast are fork-tender.
Step 4Remove roast; keep warm. Remove sweet potatoes and garlic with slotted spoon to large bowl, leaving cooking liquid in stockpot.
Step 5Add maple syrup, ginger, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper to sweet potatoes. Beat until sweet potatoes and garlic are mashed and smooth; keep warm.
Step 6Skim fat from cooking liquid; stir in cornstarch mixture. Bring to a boil, stirring constantly; cook and stir 1 minute or until thickened.
Step 7Carve roast into slices; serve with mashed sweet potatoes and gravy.
Step 8This recipe can be made in a 6-quart electric pressure cooker. For optional browning, select Sauté or Browning setting on pressure cooker. When pressure cooker insert is hot, brown beef roast on both sides; remove beef. Add oil and onions; cook 3 to 5 minutes. Add 1/2 cup broth, cider, 2 large thyme sprigs, salt and pepper; top with beef roast. Close and lock pressure cooker lid. Use beef, stew or high-pressure setting on pressure cooker; program 60 minutes on pressure cooker timer. Use quick-release feature to release pressure; carefully remove lid. Add potatoes and garlic. Close and lock pressure cooker lid. Use beef, stew or high-pressure setting on pressure cooker; program 10 minutes on pressure cooker timer. Use quick-release feature to release pressure; carefully remove lid. Continue as directed in Step 4, making sure to remove thyme sprigs from cooking liquid and placing liquid in medium sauce pan. (This recipe variation was tested in an electric pressure cooker at high altitude. Cooking at an altitude of less than 3000 feet may require slightly less cooking time. Refer to the manufacturer’s instructions.)
Nutrition information per serving: 366 Calories; 72 Calories from fat; 8g Total Fat (2.4 g Saturated Fat; 0.19 g Trans Fat; 0.6 g Polyunsaturated Fat; 3.7 g Monounsaturated Fat;) 83.4 mg Cholesterol; 598.5 mg Sodium; 45 g Total Carbohydrate; 5.6 g Dietary Fiber; 30.2 g Protein; 4.3 mg Iron; 950 mg Potassium; 5 mg NE Niacin; 0.9 mg Vitamin B6; 2.9 mcg Vitamin B12; 8.7 mg Zinc; 33.8 mcg Selenium; 109.6 mg Choline.
This recipe is an excellent source of Protein, Iron, Potassium, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Choline.
Filed Under:Pot Roast / Comfort Foods