Maple Orange Pot Roast Recipes

MAPLE HARVEST POT ROAST

Steps:

• Preheat oven to 350 degree F. In a 6- to 8-quart Dutch oven brown meat on both sides in hot oil. Drain off excess fat. In a small bowl stir together Marsala wine, 1/3 cup water, basil, garlic salt, and 1/2 teaspoon pepper; pour over meat. Cover and bake for 1-1/2 hours.
• In a small saucepan melt preserves; pour over roast. Add potatoes, carrots, rutabaga, and onion to Dutch oven around meat. Cover and bake 45 minutes to 1 hour longer or until meat and vegetables are tender, stirring vegetables once during cooking. Transfer meat and vegetables to serving platter; cover to keep warm.
• For gravy, measure juices and skim off fat. If necessary, add enough water to juices to equal 1-1/2 cups. Return to pan. Stir together the cornstarch and the cold water. Stir into juices in pan. Cook and stir over medium heat until thickened and bubbly; cook and stir 2 minutes more. Serve with meat and vegetables. Makes 8 servings.

MAPLE ORANGE BOURBON GLAZED HAM

Steps:

• Preheat the oven to 375 degrees F.
• Place the ham on a roasting rack in a roasting pan with the fat-side up. Use a small knife to lightly score the fat in a crosshatch pattern, taking care not to cut into the meat. Add about 1 cup of water to the bottom of the pan. Bake the ham for 45 minutes.
• Meanwhile, make the glaze. Combine the marmalade, bourbon, maple syrup, butter, cinnamon and cloves in a small saucepan over medium-low heat. Cook, stirring often, until the glaze is thick and syrupy, 20 to 25 minutes.
• Brush the ham with about half of the glaze and return to the oven. Roast, glazing the ham every 15 to 20 minutes, until the internal temperature reaches about 130 degrees F, 45 minutes to 1 hour more. (The ham will get very brown, but if the glaze starts to burn, tent with a piece of foil greased with cooking spray. Let rest, tented with a piece of greased foil, for about 10 minutes before carving.

PRESSURE COOKER CARIBBEAN POT ROAST

Steps:

• Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add 1-1/2 teaspoons oil. When oil is hot, brown a roast half on all sides. Remove; repeat with remaining beef and oil., Add water to pressure cooker. Cook 30 seconds, stirring to loosen browned bits from pan. Press cancel. Place sweet potatoes, carrots, onion and celery in pressure cooker; top with beef. Combine remaining ingredients; pour over top., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 55 minutes. Let pressure release naturally. A thermometer inserted in beef should read at least 145°. Freeze option: Place pot roast and vegetables in freezer containers; top with cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently and adding a little water if necessary.

ORANGE-MAPLE ROASTED CARROTS AND FENNEL

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Cut carrots on the diagonal into 1/4 inch slices. Place in the center of the baking sheet. Trim the bottom off the fennel and cut off any green parts and fronds from the top. Cut fennel bulb in half, then cut each half into into 1/4-inch thick slices. Place on the baking sheet with the carrots. Sprinkle with salt, pepper, and thyme. Drizzle with olive oil and toss vegetables to coat evenly. Spread in a single layer on baking sheet.
• Roast in the preheated oven until soft, turning vegetables halfway through, about 20 minutes. During the last 5 minutes, drizzle vegetables with maple syrup and sprinkle with orange zest. Toss gently to combine, and return to the oven. Serve immediately. Garnish with additional orange zest, if desired.

MAPLE ORANGE-GLAZED TURKEY ROAST

Steps:

• In a small bowl combine garlic, marjoram, salt, and pepper; set aside.
• For glaze, in a small saucepan stir together the orange juice and cornstarch; add half of the seasoning mixture.
• Cook and stir over medium heat until thickened and bubbly.
• Cook and stir 1 minute more.
• Stir in maple syrup and orange peel; set aside.
• Brush the turkey roast with melted butter and rub with remaining seasoning mixture.
• Insert a meat thermometer near the center of the roast.
• For a charcoal grill, arrange medium-hot coals around a drip pan.
• Test for medium heat above the pan.
• Place the turkey roast directly on the grill rack over the pan.
• Cover; grill until thermometer registers 165°F Add coals to maintain heat every 30 minutes.
• Brush with glaze the last 30 minutes of grilling.
• Remove meat from grill.
• Cover with foil; let stand for 15 minutes before carving. (The meat's temperature will rise 5F during standing).
• Bring any remaining glaze to boiling; pass with turkey. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Grill as above.).
• OR, use the oven @325 degrees until thermometer reaches 165F (should be about 1 1/2 hrs). Follow glazing and standing directions above.

CHIPOTLE POT ROAST

Steps:

• Pulse the tomato juice, oregano, green onion, chipotle peppers, garlic, brown sugar and cumin in a blender until smooth. Pour over the beef roast and marinate in the refrigerator for at least 4 hours or overnight. Remove the beef from the marinade and pat dry using paper towels. Reserve the marinade remaining in the bowl.
• Preheat oven to 325˚F. Heat the oil in a large, ovenproof Dutch oven set over medium-high heat. Brown the beef all over. Pour the reserved marinade over the beef. Cover and transfer to the oven. Roast, turning once, for 1 hour. Add the sweet potato and parsnips or plantains. Roast, covered, for 2 hours or until beef and vegetables are fork tender. Add the red pepper and roast, uncovered for an additional 15 minutes.
• Transfer beef to a cutting board and tent with foil. Rest for 10 minutes before slicing. Use a slotted spoon to transfer the vegetables to a serving bowl. Ladle the pan juices into a gravy boat or heat proof pitcher. Serve meat and vegetables with the pan juices on the side.
• For a thicker gravy, strain the juices into a pot set over medium heat. Stir together 2 tbsp each cornstarch and water until dissolved. Whisk into simmering juices and bring to a boil; cook, stirring, until thickened.

ROAST PORK WITH MAPLE AND MUSTARD GLAZE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Stir together the maple syrup, mustard, vinegar, soy sauce, salt, and pepper in a small bowl. Place pork roast in a shallow roasting pan. Spread glaze evenly over pork roast.
• Roast pork in the preheated oven uncovered, until internal temperature measured with a meat thermometer reaches 145 degrees F (63 degrees C), about 1 hour. Remove from oven, and let rest about 10 minutes before slicing to serve.

STICKY ORANGE CHICKEN WITH PARSNIPS, MAPLE & PECANS

Steps:

• Heat oven to 180C/160C fan/gas 4. Juice 1 of the oranges and whisk together with the maple syrup, olive oil, vinegar, mustard and cranberry jelly. Cut the parsnips into chunky lengths. Put the parnips, chicken thighs and shallots in a roasting tin - make sure everything can sit in a single layer but quite snug. Drizzle over half the orange sauce with some seasoning and toss to coat everything. Roast for 35 mins.
• Remove the tin from the oven and poke the orange slices in among everything. Scatter over the thyme and drizzle over the rest of the orange sauce. Roast for another 15 mins until the chicken is tender and cooked through, and everything is sticky and golden. Mix in the pecans and cook for another 5 mins. Serve straight away, remembering to scrape out all the sticky juices from the tin, and eat with a mixed leaf salad or some wilted spinach, plus a little rice to soak up the sauce, if you like.