Best Maple Glazed Roast Beef Recipes

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MAPLE-GLAZED ROAST WITH WINTER VEGETABLES



Maple-Glazed Roast with Winter Vegetables image

Makini Howell knows a thing or two about hosting a plant-based holiday: She was raised vegan, and she has served a four-course Thanksgiving dinner at her Seattle restaurant, Plum Bistro, since it opened in 2009. Her recipes come from her family and include a smoked seitan roast developed by her late father. "I wanted to serve something that looked like a ham or turkey for that familiar feeling," she says. Assuming most people don't want to make their own seitan, Makini adapted the recipe to focus on the rich maple glaze, which you can use to dress up a store-bought roast.

Provided by Food Network

Categories     main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 11

1 stick unsalted vegan butter, melted
3/4 cup Dijon mustard
1/2 cup pure maple syrup
2 tablespoons vegan Worcestershire sauce
1 tablespoon garlic powder
Sea salt and freshly ground pepper
1 1-pound plant-based roast
1/2 pound assorted winter vegetables, such as acorn squash (cut into wedges) and mushroom caps
Vegetable oil, for drizzling
2 cloves garlic, minced
Sea salt and freshly ground pepper

Steps:

  • Make the glaze: Whisk the melted butter, mustard, maple syrup, Worcestershire sauce and garlic powder in a bowl; season liberally with salt and pepper. Set the glaze aside.
  • Cook the roast: Preheat the oven to 375˚ F. Place the roast in a roasting pan or baking dish and pour the glaze on top. Cover with foil and bake 15 minutes, then remove the foil and bake 5 more minutes.
  • Meanwhile, make the vegetables: Put the vegetables on a rimmed baking sheet and drizzle with vegetable oil; add the garlic, season with salt and pepper and toss. Roast until almost fork-tender, 10 to 15 minutes. (If mixing vegetables, note that they may be done at different times.)
  • Slice the roast about 1/4 inch thick in the pan. Add the roasted vegetables to the pan with the roast. Brush everything with the glaze from the pan, cover with foil and return to the oven. Roast about 10 minutes, then remove the foil and continue roasting until the glaze starts to bubble and caramelize and the vegetables are fork-tender, about 10 more minutes.

MOLASSES MAPLE GLAZED BEEF BRISKET(CROCK POT)



Molasses Maple Glazed Beef Brisket(Crock Pot) image

Make and share this Molasses Maple Glazed Beef Brisket(Crock Pot) recipe from Food.com.

Provided by Sharon123

Categories     Roast Beef

Time 4h20m

Yield 4-6 serving(s)

Number Of Ingredients 13

1 teaspoon cayenne pepper (or less to taste)
1 tablespoon coarse salt
1/2 teaspoon fresh ground black pepper
1 (1 1/2-2 lb) beef brisket, scored with a knife on both sides
2 tablespoons olive oil
1/2 cup maple syrup
1/4 cup molasses
2 tablespoons light brown sugar
1 tablespoon tomato paste
1 orange, juice of
2 garlic cloves, smashed
4 slices fresh gingerroot (very thin slices)
4 slices orange peel, no white pith (1/2'x1 1/2-inch)

Steps:

  • Combine cayenne pepper, salt and pepper in a small bowl. Rub mixture all over the brisket. Place brisket in resealable plastic bag.
  • Combine olive oil, maple syrup, molasses, brown sugar, tomato paste, orange juice, garlic and orange peel in a small bowl. Pour mixture over brisket in plastic bag.
  • Refrigerate marinated brisket for at least 2 hours or overnight, turning bag several times.
  • Transfer brisket and marinade to crockpot and cook on Low for 7-9 hours or on High for 3 1/2-4 hours, turning once or twice. Adjust seasonings to taste. Slice thinly across the grain and serve. Enjoy.

Nutrition Facts : Calories 801.6, Fat 52.2, SaturatedFat 19.2, Cholesterol 124.2, Sodium 1899.9, Carbohydrate 53.8, Fiber 0.5, Sugar 44.7, Protein 29.4

POT ROAST WITH BOURBON MAPLE GLAZE



Pot Roast With Bourbon Maple Glaze image

This recipe came from an old cooking board on AOL and it's a winner! Mashed potatoes are a must to serve with this.

Provided by Lvs2Cook

Categories     Roast Beef

Time 3h20m

Yield 6-8 serving(s)

Number Of Ingredients 13

1/4 cup olive oil
5 lbs boneless beef chuck roast
2 cups celery, cut in large dice
2 cups carrots, cut in large dice
2 cups onions, cut in large dice
2 tablespoons garlic, chopped
2 cups red wine
1/2 cup maple syrup
1/4 cup Bourbon
2 quarts beef stock
1/2 cup sweet corn
1/2 cup peas
salt and pepper

Steps:

  • Marinate the roast in the red wine overnight in the refrigerator. Remove meat from the marinade and pat dry with paper towels. Heat 1 tbsp of olive oil in a large pot. Brown meat on all sides and remove. Add the remaining olive oil, celery, carrots and onions and cook over medium heat for a few minutes. Add the garlic and cook 1 minute more.
  • Deglaze with bourbon (stand back, the bourbon may ignite momentarily). Add the beef stock, roast and maple syrup. The liquid should just about cover the meat and vegetables. Lower the heat to a simmer; cover pot and cook 3 to 3 1/2 hours, turning meat occasionally so that it will cook evenly. If it still seems a bit liquidy after 2 1/2 hours, tip the lid off a bit to allow steam to escape and the sauce to thicken.
  • When meat is fork tender, remove from pot. Add peas and corn. Cook for another 10-15 minutes. Slice meat into thick 1/2" slices. Mound mashed potatoes on center of plate. Top with meat slices and pour sauce over everything.

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