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Maple Glazed Pot Roast And Vegetables

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  • SUEDEANGEL
    * Exported from MasterCook * Maple Glazed Pot Roast And Vegetables Recipe By : Dorothy Lane Markets Serving Size : 1 Preparation Time :0:00
    Message 1 of 1 , Mar 26, 1999
      * Exported from MasterCook *

      Maple Glazed Pot Roast And Vegetables

      Recipe By : Dorothy Lane Markets
      Serving Size : 1 Preparation Time :0:00
      Categories : Beef

      Amount Measure Ingredient -- Preparation Method
      -------- ------------ --------------------------------
      2 1/2 Pounds beef bottom round roast
      -- (2 1/2 to 3)
      or beef chuck pot roast
      1 Tablespoon cooking oil
      1/2 Cup maple syrup
      1 Teaspoon finely shredded orange zest
      1/2 Cup orange juice
      2 Tablespoons white wine vinegar
      1 Tablespoon Worcestershire sauce
      1/4 Teaspoon pepper
      1 bay leaf
      5 parsnips peeled
      = cut into 3-inch wedges
      2 Small onions -- cut into wedges
      2 celery ribs -- bias sliced
      1 Medium acorn squash
      1/2 Teaspoon salt
      1/4 Cup water
      2 Tablespoons cornstarch


      Trim excess fat from roast. In a Dutch oven brown roast on
      all sides in hot oil; drain fat. Combine maple syrup,
      orangezest, orange juice, vinegar, Worcestershire sauce,
      salt, pepper, and bay leaf. Pour over roast. Bring to boil;
      reduce heat. Cover and simmer over low heat for 1 1/2 hours
      or until fork tender.
      Add parsnips, onions, and celery to meat mixture. Cover and
      simmer 15 minutes. Add squash which has been cut in 3/4
      inch slices and each slice halved. Cover and simmer 10 to
      15 minutes more until vegetables are tender. Remove meat
      and vegetables from pan, discarding bay leaf. Cover and
      keep warm.

      Measure pan juices reserving 1.75 cups. Return reserved
      juices to pan. Combine water and cornstarch; stir into
      panjuices. Cook and stir for 2 minutes more. Spoon atop
      meat and vegetables. Makes 8 servings. jmerrill
      - - - - - - - - - - - - - - - - - -
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