Beef Pot Roast with Maple Sweet Potatoes and Cider Gravy | Cattlewoman’s Corner
One boneless beef shoulder pot roast (3 to 3- 1 2 pounds) Two teaspoons of olive oil 1 – 3/4 teaspoons salt, divided 3/4 teaspoon pepper, divided 1 cup chopped onion Two 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 -inch pieces Four cloves garlic, peeled Two tablespoons maple syrup One teaspoon fresh ginger Two tablespoons cornstarch dissolved in 2 tablespoons brandy or water 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 teaspoon salt and 1 / 2 teaspoon pepper. 2. Add onion and thyme to stockpot; cook and stir 3 to 5 minutes or until onion is tender. 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 tightly, and simmer 2- 1/ 2 hours. 3. Add sweet potatoes
