Comfort food at its best, this is the perfect family dinner recipe for a cold Minnesota winter night.
- 2 teaspoons olive oil
- 3 pounds boneless beef shoulder roast
- 1 ½ teaspoons salt divided
- ¾ teaspoon pepper divided
- 1 cup chopped onion
- 1 tablespoon chopped fresh thyme
- 1 cup beef broth unsalted
- ¾ cup apple cider pasteurized
- 3 pounds peeled sweet potatoes cut crosswise into 1-inch pieces
- 2 teaspoons minced garlic
- 2 tablespoons maple syrup
- 1 teaspoon minced fresh ginger
- 2 tablespoons cornstarch dissolved in 2 tablespoons brandy or water
- Heat oil in stockpot over medium heat. Place beef roast in stockpot; brown evenly. Remove roast, pour off drippings, and season with one teaspoon of salt and ½ teaspoon of pepper.
- Add onion and thyme to stockpot; cook and stir for 3-5 minutes or until onion is tender. Add broth and cider, then increase heat to medium-high. Continue to cook and stir for 1-2 minutes or until browned bits attached to stockpot are dissolved.
- Return roast to stockpot and bring to a boil. Reduce heat, cover tightly, and simmer 2 ½ hours.
- Add sweet potatoes and garlic to stockpot; continue simmering, covered, for 30 minutes or until sweet potatoes and pot roast are tender. Remove roast and keep warm.
- Transfer sweet potatoes and garlic to large bowl, leaving cooking liquid in stockpot. Add maple syrup, ginger, ½ teaspoon salt, and ¼ teaspoon pepper to sweet potatoes. Beat until sweet potatoes and garlic are mashed and smooth; keep warm.
- Carve roast into slices and serve with mashed sweet potatoes and gravy.
Recipe adapted from beefitswhatsfordinner.com.