From Orlando, Florida, Christina Marquis explains, "Served with fresh bread, this easy-to-prepare, tender roast is a wonderful reminder of New England's autumn flavors. It always brings back memories of a friend's maple sap house in New Hampshire, where we're originally from."
Provided by @MakeItYours
Number Of Ingredients 16
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.
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