Stave off the chill of winter with this comforting pot roast. Make your own “sugar shack” meal with this moist and tender roast with a hint of maple. Add a puffy omelette and baked beans for the full experience.
3 lb (1.5 kg) boneless veal shoulder roast, tied
1/3 cup (75 mL) all-purpose flour
3 tbsp (45 mL) vegetable oil
1 onion, chopped
1 stalk celery, finely chopped
1/2 tsp (2 mL) freshly ground black pepper
1 bay leaf
1-1/2 cups (375 mL) chicken stock
1/3 cup (75 mL) 100% pure maple syrup
2 tbsp (30 mL) cider vinegar
1 tbsp (15 mL) Dijon mustard
2 sweet potatoes, peeled and cut in chunks
salt to taste
Pat roast dry and dust with flour; set aside remaining flour. In large Dutch oven or pot, heat 2 tbsp (30 mL) of the oil over medium-high heat; brown roast, turning to brown all sides. Transfer to plate. Reduce heat to medium; add onion, celery, pepper and bay leaf to pot. Cook, stirring, for about 3 minutes or until softened. Sprinkle with remaining flour; cook, stirring, for 1 minute. Gradually pour in stock, maple syrup, vinegar and mustard; bring to boil, scraping any brown bits stick to pot. Return roast and any accumulated juices to pot; cover and bake in 325°F (160°C) oven for 1 hour, turning every half hour. Add potatoes and sweet potatoes; bake for 1 to 1 1/2 hours longer, or until roast is fork tender and potatoes are tender. Transfer roast to cutting board; tent with foil and let rest for 15 minutes. Transfer potatoes to serving bowl. Skim any fat off liquid in pot; discard bay leaf. Bring to boil. Reduce heat and simmer for about 10 minutes or until sauce is thickened. Serve over slices of roast.
Makes 6 to 8 servings