Maple-Glazed Pot Roast and Vegetables
|2½ to 3 lbs DLM Natural Beef Bottom Round Roast or Beef Chuck Pot Roast|
|1 Tbsp cooking oil|
|1/2 cup maple syrup|
|1 tsp finely shredded orange zest|
|1/2 cup orange juice|
|2 Tbsp Aunt Mary's Italian White Wine Vinegar|
|1 Tbsp DLM Worcestershire Sauce|
|1/2 tsp salt|
|1/4 tsp pepper|
|1 bay leaf|
|5 parsnips, peeled and cut into 3-inch pieces|
|2 small onions, cut into wedges|
|2 stalks celery, bias sliced into 2-inch pieces|
|1 medium acorn squash|
|1/4 cup water|
|2 Tbsp cornstarch|
Trim excess fat from roast. In a Dutch oven, brown roast on all sides in hot oil; drain fat. Combine maple syrup, orange zest, 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 1¼ hours or until fork tender.
Add parsnips, onions, and celery to meat mixture. Cover and simmer for 15 minutes. Add squash which has been cut into 3/4-inch slices and each slice halved. Cover and simmer for an additional 10 to 15 minutes until vegetables are tender. Remove meat and vegetables from pan, discarding bay leaf. Cover and keep warm.
Measure pan juices, reserving 1¾ cups. Return reserved juices to pan. Combine water and cornstarch; stir into pan juices. Cook and stir for 2 minutes more. Spoon atop meat and vegetables.
Makes 8 servings