Comfort Food Diet Maple Orange Pot Roast

By pavaldez

Ingredients

• 3/4 pound boneless beef chuck roast (3/4 to 1 inch thick)
• 1/4 cup orange juice
• 1/4 cup maple syrup
• 4-1/2 teaspoons red wine vinegar
• 1-1/2 teaspoons Worcestershire sauce
• 1 teaspoon grated orange peel
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1 medium carrot, cut into 2-inch pieces
• 1 celery rib, cut into 2-inch pieces
• 8 fresh pearl onions, peeled
• 1 large potato, peeled and cut into 2-inch pieces
• 3/4 pound boneless beef chuck roast (3/4 to 1 inch thick)
• 1/4 cup orange juice
• 1/4 cup maple syrup
• 4-1/2 teaspoons red wine vinegar
• 1-1/2 teaspoons Worcestershire sauce
• 1 teaspoon grated orange peel
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1 medium carrot, cut into 2-inch pieces
• 1 celery rib, cut into 2-inch pieces
• 8 fresh pearl onions, peeled
• 1 large potato, peeled and cut into 2-inch pieces

Preparation

Step 1

In a Dutch oven coated with cooking spray, brown meat on both sides. Combine the orange juice, syrup, vinegar, Worcestershire sauce, orange peel, salt and pepper; pour over roast. Bring to a boil. Reduce heat; cover and simmer for 1 hour.

Add the carrot, celery and onions; cover and simmer for 20 minutes. Add potato; cover and simmer for 20 minutes or until tender. Serve roast and vegetables with pan juices.

Yield: 2 servings. with pan juices. Yield: 2 servings.