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Maple-Orange Pot Roast

Total Time

Prep: 25 min. Bake: 3 hours

Makes

8 servings

From Orlando, Florida, Christina Marquis explains, “Served with fresh bread, this easy-to-prepare, tender roast is a wonderful reminder of New England’s autumn flavors. It always brings back memories of a friend’s maple sap house in New Hampshire, where we’re originally from.”
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Ingredients

  • 1 beef rump roast or bottom round roast (3 pounds)
  • 1/2 cup orange juice
  • 1/4 cup sugar-free maple-flavored syrup
  • 1/4 cup white wine or chicken broth
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon grated orange zest
  • 1 bay leaf
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1-1/2 pounds red potatoes, cut into large chunks
  • 5 medium carrots, cut into 2-inch pieces
  • 2 celery ribs, cut into 2-inch pieces
  • 2 medium onions, cut into wedges
  • 4 teaspoons cornstarch
  • 1/4 cup cold water

Directions

  1. In a large nonstick skillet coated with cooking spray, brown roast on all sides. Place in a roasting pan coated with cooking spray.
  2. In the same skillet, combine the orange juice, syrup, wine, vinegar, Worcestershire sauce, orange zest, bay leaf, salt and pepper. Bring to a boil, stirring frequently; pour over meat.
  3. Place the potatoes, carrots, celery and onions around roast. Cover and bake at 325° for 3 hours or until meat is tender.
  4. Remove meat and vegetables and keep warm. Pour pan juices into a measuring cup. Discard bay leaf and skim fat. Return to roasting pan.
  5. In a small bowl, combine cornstarch and water until smooth. Gradually stir into juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pot roast and vegetables.

Nutrition Facts

3 ounce-weight: 335 calories, 8g fat (3g saturated fat), 102mg cholesterol, 264mg sodium, 27g carbohydrate (8g sugars, 4g fiber), 36g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 starch.

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