Cider & Sweet Potato Pot Roast

• porsjoner: 6 servings
• aktiv tid: 25 mins
• total tid: 4 hours 10 minutes

Ingredienser

12 ounces sweet potatoes, peeled and cut into 2-inch chunks (2 cups)

6 medium carrots, peeled and cut into 2- to 3-inch pieces

1 tablespoon canola oil

2 1/2 - 3 pounds boneless beef chuck roast or beef arm chuck pot roast

Salt and ground black pepper

2 tablespoons coarse ground mustard

2 cloves garlic, minced

2 tablespoons snipped fresh thyme or 2 teaspoons dried thyme, crushed

2 cups apple cider or apple juice

2 tablespoons Worcestershire sauce

1 medium onion, chopped

Fremgangsmåte

1. In a 4- to 6-quart Dutch oven heat oil over medium-high heat. Add sweet potatoes and carrots. Cook for 4 to 6 minutes or until browned, turning occasionally. Remove and set aside, reserving oil in pan. Trim fat from meat. Sprinkle meat with salt and pepper. In the Dutch oven, brown roast on all sides in hot oil over medium-high heat. In a small bowl stir together mustard, garlic, and thyme. Spread over top and sides of browned roast. Add cider and Worcestershire sauce. Bring to boiling; reduce heat. Simmer, covered, for 1 hour.

2. Add potatoes, carrots, and onion to Dutch oven. Return to boiling; reduce heat. Simmer, covered, for 45 to 60 minutes or until meat is tender. Transfer meat to a cutting board and vegetables to a serving platter. Cover each to keep warm.

3. Bring liquid in Dutch oven to boiling. Boil gently, uncovered, until reduced to desired consistency (about 1 cup). If necessary, transfer to a measuring cup and skim off the fat. Slice meat and add to platter with vegetables. Spoon sauce over meat and vegetables.