Total Recipe Time: 3 1/2 hours
Makes 8 servings
¦ 1 boneless beef chuck shoulder
roast (3 to 3 1/2 pounds)
¦ 2 teaspoons olive oil
¦ 1-3/4 teaspoons salt, divided
¦ 3/4 teaspoon pepper, divided
¦ 1 cup chopped onion
¦ 2 teaspoons chopped fresh thyme
¦ 1 cup ready-to-serve beef broth
¦ 3/4 cup apple cider
¦ 3 pounds sweet potatoes, peeled,
cut crosswise into 1 to 1-1/2
¦ 4 cloves garlic, peeled
¦ 2 tablespoons maple syrup
¦ 1 teaspoon minced fresh ginger
¦ 2 tablespoons cornstarch dissolved in 2
tablespoons brandy or water
1. Heat oil in stockpot over medium heat. Place beef pot roast in stockpot; brown evenly. Remove pot roast; pour off drippings and season with 1 teaspoon salt and 1/2 teaspoon pepper.
2. Add onion and thyme to stockpot; cook and stir 3 to 5 minutes. Add broth and cider; increase heat to medium-high. Cook and stir 1 to 2 minutes or until browned bits attached to stockpot are dissolved. Return pot roast to stockpot; bring to a boil. Reduce heat; cover and simmer 2-1/2 hours.
3. Add sweet potatoes and garlic to stockpot; cover and simmer 30 minutes or until sweet potatoes and roast are fork-tender.
4. Remove pot roast; keep warm. Remove sweet potatoes and garlic with slotted spoon, leaving liquid in stockpot.
5. Add maple syrup, ginger, remaining 3/4 teaspoon salt, and 1/4 teaspoon pepper to sweet potatoes. Beat until sweet potatoes and garlic are mashed and smooth.
6. Skim fat from cooking liquid; stir in cornstarch mixture. Bring to a boil, stirring constantly; cook and stir 1 minute or until thickened.
7. Carve pot roast into slices; serve with mashed sweet potatoes and gravy.