MAPLE-ORANGE POT ROAST

Maple-Orange Pot Roast image

Provided by @MakeItYours

Number Of Ingredients 16

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1 beef rump roast or bottom round roast (3 pounds)
1/2 cup orange juice
1/4 cup sugar-free maple-flavored syrup
1/4 cup white wine or chicken broth
2 tablespoons balsamic vinegar
1 tablespoon Worcestershire sauce
1 teaspoon grated orange zest
1 bay leaf
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 pounds red potatoes, cut into large chunks
5 medium carrots, cut into 2-inch pieces
2 celery ribs, cut into 2-inch pieces
2 medium onions, cut into wedges
4 teaspoons cornstarch
1/4 cup cold water

Steps:

In a large nonstick skillet coated with cooking spray, brown roast on all sides. Place in a roasting pan coated with cooking spray., In the same skillet, combine the orange juice, syrup, wine, vinegar, Worcestershire sauce, orange zest, bay leaf, salt and pepper. Bring to a boil, stirring frequently; pour over meat., Place the potatoes, carrots, celery and onions around roast. Cover and bake at 325° for 3 hours or until meat is tender., Remove meat and vegetables and keep warm. Pour pan juices into a measuring cup. Discard bay leaf and skim fat. Return to roasting pan., In a small bowl, combine cornstarch and water until smooth. Gradually stir into juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pot roast and vegetables.