Beef Pot Roast with Cider Gravy and Maple Sweet Potatoes

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Craving comfort under a cozy blanket? Look no further than this beef pot roast with cider gravy and maple sweet potatoes, a symphony of fall flavors guaranteed to melt away the chill. Forget greasy takeout – this heart-healthy masterpiece, certified by the American Heart Association, is pure kitchen magic, simmering effortlessly into a tender, succulent dream.

Imagine: Juicy chunks of shoulder roast bathed in a cider-spiked gravy, its depth enriched by warm thyme and whispers of ginger. Nestled around them, chunky sweet potatoes glisten with a maple glaze, each bite bursting with sunshine and earthy sweetness. This isn’t just dinner; it’s a hug in a bowl, a promise of pure, soul-warming satisfaction.

So ditch the sweater drawer and fire up the oven. Because with this pot roast simmering on your stove, snuggles on the couch become irresistible, and winter nights transform into cozy havens of culinary bliss. Let’s get those potatoes roasting and that beef bubbling… the comfort awaits!

Beef Pot Roast with Cider Gravy and Maple Sweet Potatoes Recipe

Beef Pot Roast with Cider Gravy and Maple Sweet Potatoes Recipe


  • 1 beef Shoulder Roast Boneless (3 to 3-1/2 pounds)
  • 2 teaspoons olive oil
  • 1-1/2 teaspoons salt
  • 3/4 teaspoon pepper, divided
  • 1 cup chopped onion
  • 1 tablespoon chopped fresh thyme
  • 1 cup unsalted beef broth
  • 3/4 cup apple cider
  • 3 pounds sweet potatoes, peeled, cut crosswise into 1 to 1-1/2 inch pieces
  • 2 teaspoons minced garlic
  • 2 tablespoons maple syrup
  • 1 teaspoon minced fresh ginger
  • 2 tablespoon cornstarch dissolved in 2 tablespoons brandy or water


  1. Heat oil in stockpot over medium heat until hot. Place beef roast in stockpot; brown evenly. Remove 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 roast to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 2-1/2 hours.
  3. Cook’s Tip: Fresh apple cider is sold filtered and unfiltered. Filtered cider looks clear and is lighter in color than unfiltered cider, which is deep brown and cloudy due to apple pulp particles. Unlike apple juice, fresh cider is perishable and must be refrigerated before opening. Always purchase pasteurized cider.
  4. Add sweet potatoes and garlic to stockpot; continue simmering, covered, 30 minutes or until sweet potatoes and pot roast are fork-tender.
  5. Remove roast; keep warm. Remove sweet potatoes and garlic with slotted spoon to large bowl, leaving cooking liquid in stockpot.
  6. Add maple syrup, ginger, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper to sweet potatoes. Beat until sweet potatoes and garlic are mashed and smooth; keep warm.
  7. Cook’s Tip: Sweet potatoes may also be mashed using a food processor.
  8. Skim fat from cooking liquid; stir in cornstarch mixture. Bring to a boil, stirring constantly; cook and stir 1 minute or until thickened.
  9. Cook’s Tip: To easily skim fat from cooking liquids, use a fat or gravy separator. The spout on this special pitcher is positioned at the bottom so as fat rises to the surface the liquid below can be poured off separately.
  10. Carve roast into slices; serve with mashed sweet potatoes and gravy.

Nutrition information per serving

366 Calories | 72 Calories from fat | 8g Total Fat (2.4 g Saturated Fat | 0.19 g Trans Fat | 0.6 g Polyunsaturated Fat | 3.7 g Monounsaturated Fat;) 83.4 mg Cholesterol | 598.5 mg Sodium | 45 g Total Carbohydrate | 5.6 g Dietary Fiber | 30.2 g Protein | 4.3 mg Iron | 950 mg Potassium | 5 mg NE Niacin | 0.9 mg Vitamin B6 | 2.9 mcg Vitamin B12 | 8.7 mg Zinc | 33.8 mcg Selenium | 109.6 mg Choline.

This recipe is an excellent source of Protein, Iron, Potassium, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Choline.

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From lab coats to local markets, Viola Gilbreath traded calorie charts for culinary symphonies. A graduate of nutrition, she champions vibrant health through accessible, joyful eating. Whether whipping up community salads or blogging "flavorful fuel," Viola empowers people to listen to their bodies' unique rhythms, composing a delicious symphony of one on every plate.