Servings: 8
Prep Time: 15 Min.
Cook Time: 3 Hr.

+ 3 1/2 lb. beef chuck shoulder roast
+ 2 tsp. olive oil
+ 1 3/4 tsp. salt, divided
+ 3/4 tsp. pepper, divided
+ 1 c. finely chopped onion
+ 2 tsp. chopped fresh thyme
+ 1 c. ready to serve beef broth
+ 3/4 c. apple cider
+ 3 lb. sweet potatoes, peeled, cut crosswise and into 1 to 1 1/2 in. pieces
+ 4 cloves garlic, peeled
+ 2 Tbsp. maple syrup
+ 1 tsp. fresh ginger, minced
+ 2 Tbsp. cornstarch dissolved in 2 Tbsp. water or brandy

1. Heat oil in stockpot over medium heat until hot. Place beef pot roast in stockpot; brown evenly. Remove pot roast; pour off drippings and season with 1 tsp. salt and 1/2 tsp. pepper.
2. Add onion and thyme to stockpot; cook and stir 3 to 5 min. or until onion is tender. Add broth and cider; increase heat to medium-high. Cook and stir 1 to 2 min. or until browned bits attached to stockpot are dissolved. Return pot roast to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 2-1/2 hrs.
3. Add sweet potatoes and garlic to stockpot; continue simmering, covered, 30 min. or until sweet potatoes and pot roast are fork-tender.
4. Remove pot roast; keep warm. Remove sweet potatoes and garlic with slotted spoon to large bowl, leaving cooking liquid in stockpot.
5. Add maple syrup, ginger, remaining 3/4 tsp. salt and 1/4 tsp. pepper to sweet potatoes. Beat until sweet potatoes and garlic are mashed and smooth; keep warm.
6. Skim fat from cooking liquid; stir in cornstarch mixture. Bring to a boil, stirring constantly; cook and stir 1 min. or until thickened.
7. Carve pot roast into slices; serve with mashed sweet potatoes and gravy.

* Recipe Courtesy of The Beef Checkoff

Cabernet Sauvignon & Sangiovese, Zinfandel, Côtes du Rhône

Calories: 342;   Total Fat: 7g;   Saturated Fat: 2g;   Cholesterol: 60mg;   Total Carbs: 42g;   Fiber: 5g;   Protein: 26g;   Sodium: 511mg;