Total Recipe Time: 3 1/2 hours

Makes 8 servings


¦ 1 boneless beef chuck shoulder

roast (3 to 3 1/2 pounds)

¦ 2 teaspoons olive oil

¦ 1-3/4 teaspoons salt, divided

¦ 3/4 teaspoon pepper, divided

¦ 1 cup chopped onion

¦ 2 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

¦ 4 cloves garlic, peeled

¦ 2 tablespoons maple syrup

¦ 1 teaspoon minced fresh ginger

¦ 2 tablespoons cornstarch dissolved in 2

tablespoons brandy or water


1. Heat oil in stockpot over medium heat. 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. 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 and simmer 2-1/2 hours.

3. Add sweet potatoes and garlic to stockpot; cover and simmer 30 minutes or until sweet potatoes and roast are fork-tender.

4. Remove pot roast; keep warm. Remove sweet potatoes and garlic with slotted spoon, leaving liquid in stockpot.

5. Add maple syrup, ginger, remaining 3/4 teaspoon salt, and 1/4 teaspoon pepper to sweet potatoes. Beat until sweet potatoes and garlic are mashed and smooth.

6. Skim fat from cooking liquid; stir in cornstarch mixture. Bring to a boil, stirring constantly; cook and stir 1 minute or until thickened.

7. Carve pot roast into slices; serve with mashed sweet potatoes and gravy.

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