Maple Pot Roast Recipe

Name: Maple Pot Roast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 34 lb boneless chuck roast; ¼ cup orange juice; ¼ cup maple syrup; 4 ½ teaspoons red wine vinegar; 1 ½ teaspoons Worcestershire sauce; 1 teaspoon grated orange peel; ⅛ teaspoon salt; ⅛ teaspoon pepper; 1 medium carrot, cut in 2-inch pieces; 8 white pearl onions, peeled; 1 large potato, peeled and cut in 2-inch pieces

Servings: persons

34 lb boneless chuck roast
¼ cup orange juice
¼ cup maple syrup
4 ½ teaspoons red wine vinegar
1 ½ teaspoons Worcestershire sauce
1 teaspoon grated orange peel
⅛ teaspoon salt
⅛ teaspoon pepper
1 medium carrot, cut in 2-inch pieces
8 white pearl onions, peeled
1 large potato, peeled and cut in 2-inch pieces

1
In a Dutch oven coated with nonstick spray, brown meat on both sides.
2
Combine the orange juice, syrup, vinegar, Worcestershire sauce, orange peel, salt and pepper and pour over roast.
3
Bring to a boil.
4
Reduce heat, cover and simmer for 1 hour.
5
Add the carrot, celery and onions.
6
Cover and simmer for 20 minutes.
7
Add the potato.
8
Cover and simmer for 20 minutes or until tender.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 34 lb boneless chuck roast, ¼ cup orange juice, ¼ cup maple syrup, 4 ½ teaspoons red wine vinegar, and more.

Yes, Maple Pot Roast falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Maple Pot Roast

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