Best 8 Maple Orange Pot Roast Recipes

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Searching for an exciting and mouthwatering dish that combines the sweet and tangy flavors of maple and orange? Look no further than the delectable "Maple Orange Pot Roast"! This classic dish is sure to tantalize your taste buds with its tender meat, infused with the perfect balance of maple syrup and orange zest, all cooked to perfection in a savory broth.

Here are our top 8 tried and tested recipes!

MAPLE POT ROAST



Maple Pot Roast image

"I grew up in my Italian grandmother's home, and whenever I think of her, I remember comfort foods like pot roast. This recipe is te result of experimentation," writes Amy Miazga from Ballston Spa, New York.

Provided by Taste of Home

Categories     Dinner

Time 2h15m

Yield 2 servings.

Number Of Ingredients 12

3/4 pound boneless beef chuck roast (3/4 to 1 inch thick)
1/4 cup orange juice
1/4 cup maple syrup
4-1/2 teaspoons red wine vinegar
1-1/2 teaspoons Worcestershire sauce
1 teaspoon grated orange zest
1/8 teaspoon salt
1/8 teaspoon pepper
1 medium carrot, cut into 2-inch pieces
1 celery rib, cut into 2-inch pieces
8 fresh pearl onions, peeled
1 large potato, peeled and cut into 2-inch pieces

Steps:

  • In a Dutch oven coated with cooking spray, brown meat on both sides. Combine the orange juice, syrup, vinegar, Worcestershire sauce, orange zest, salt and pepper; pour over roast. Bring to a boil. Reduce heat; cover and simmer for 1 hour. , Add the carrot, celery and onions; cover and simmer for 20 minutes. Add potato; cover and simmer for 20 minutes or until tender. Serve roast and vegetables with pan juices.

Nutrition Facts : Calories 619 calories, Fat 17g fat (6g saturated fat), Cholesterol 111mg cholesterol, Sodium 304mg sodium, Carbohydrate 80g carbohydrate (35g sugars, Fiber 6g fiber), Protein 38g protein.

MAPLE BAKED PORK LOIN ROAST



Maple Baked Pork Loin Roast image

This is a GREAT recipe. Do not let the ingredients scare you, they combine to make a really great taste. The pork is so moist and tender that it will fall apart when you go to cut it. I find it comes out best with the loin that has two sections. If it is a single loin, it still comes out great, but does not fall apart quite so much. Everyone who tries this loves it so far. It's my husband's favorite and very easy to make. It cooks for 1 hr 45 min - 2 hrs.

Provided by Janet P.

Categories     Main Dish Recipes     Pork     Pork Roast Recipes

Time 2h20m

Yield 8

Number Of Ingredients 8

1 tablespoon canola oil
1 (4 pound) boneless pork loin roast
salt and pepper to taste
all-purpose flour for dredging
¾ cup maple syrup
¾ cup ketchup
⅓ cup water
1 tablespoon minced garlic

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat the oil in a large skillet over medium-high heat until smoking. Meanwhile, season the pork roast with salt and pepper, then dredge in flour, and shake off excess. Sear in hot oil until browned on all sides, about 1 minute per side.
  • Place onto a large sheet of aluminum foil set on top of a baking sheet; set aside. Stir together the maple syrup, ketchup, water, and garlic. Pour 3/4 of this sauce over the pork. Fold the foil over the pork, and seal to form a packet.
  • Bake in preheated oven until the internal temperature reaches 170 degrees F (75 degrees C), about 2 hours. Carefully open up the foil packet, and broil for a few minutes until the sauce glazes the meat. Serve with remaining sauce.

Nutrition Facts : Calories 397.2 calories, Carbohydrate 28.1 g, Cholesterol 126.5 mg, Fat 12.8 g, Fiber 0.2 g, Protein 41 g, SaturatedFat 4.1 g, Sodium 340 mg, Sugar 22.7 g

ORANGE-MAPLE ROAST CHICKEN AND VEGETABLES



Orange-Maple Roast Chicken and Vegetables image

Roast chicken and vegetables with orange and maple sauce for a hearty dinner - a flavorful meal.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h30m

Yield 4

Number Of Ingredients 14

4 chicken leg quarters (4 1/2 lb)
1 teaspoon salt
1 teaspoon freshly ground pepper
1 tablespoon vegetable oil
1/4 cup real maple syrup
1/4 cup chicken broth
2 teaspoons grated orange peel
2 tablespoons orange juice
2 tablespoons bourbon
1 tablespoon Dijon mustard
1 1/2 lb fresh Brussels sprouts, trimmed, cut in half
4 carrots, cut into 2-inch pieces
2 tablespoons butter, cut into pieces
1/2 cup pecan pieces, toasted

Steps:

  • Heat oven to 350°F. Sprinkle chicken with 1/2 teaspoon each of the salt and pepper. In 12-inch skillet or Dutch oven, heat oil over medium-high heat. Add chicken; cook 2 minutes on each side or until browned. Remove chicken to large shallow roasting pan.
  • In small bowl, mix syrup, broth, orange peel, orange juice, bourbon, mustard, and remaining 1/2 teaspoon each salt and pepper. Place Brussels sprouts and carrots around chicken in pan; dot with butter. Drizzle vegetables with 1/4 cup of the orange mixture. Brush chicken with 1/4 cup orange mixture.
  • Roast 1 hour 15 minutes, brushing every 20 minutes with orange mixture and stirring vegetables once, or until meat thermometer reads at least 165°F. In 1-quart saucepan, heat remaining orange mixture to boiling. Boil 2 minutes. Serve orange sauce with chicken and vegetables. Sprinkle with pecans.

Nutrition Facts : ServingSize 1 Serving

MAPLE-ORANGE POT ROAST



Maple-Orange Pot Roast image

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 Taste of Home

Categories     Dinner

Time 3h25m

Yield 8 servings.

Number Of Ingredients 16

1 beef rump roast or bottom round roast (3 pounds)
1/2 cup orange juice
1/4 cup sugar-free maple-flavored syrup
1/4 cup white wine or chicken broth
2 tablespoons balsamic vinegar
1 tablespoon Worcestershire sauce
1 teaspoon grated orange zest
1 bay leaf
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 pounds red potatoes, cut into large chunks
5 medium carrots, cut into 2-inch pieces
2 celery ribs, cut into 2-inch pieces
2 medium onions, cut into wedges
4 teaspoons cornstarch
1/4 cup cold water

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.

Nutrition Facts : Calories 335 calories, Fat 8g fat (3g saturated fat), Cholesterol 102mg cholesterol, Sodium 264mg sodium, Carbohydrate 27g carbohydrate (8g sugars, Fiber 4g fiber), Protein 36g protein. Diabetic Exchanges

POT ROAST WITH BOURBON MAPLE GLAZE



Pot Roast With Bourbon Maple Glaze image

This recipe came from an old cooking board on AOL and it's a winner! Mashed potatoes are a must to serve with this.

Provided by Lvs2Cook

Categories     Roast Beef

Time 3h20m

Yield 6-8 serving(s)

Number Of Ingredients 13

1/4 cup olive oil
5 lbs boneless beef chuck roast
2 cups celery, cut in large dice
2 cups carrots, cut in large dice
2 cups onions, cut in large dice
2 tablespoons garlic, chopped
2 cups red wine
1/2 cup maple syrup
1/4 cup Bourbon
2 quarts beef stock
1/2 cup sweet corn
1/2 cup peas
salt and pepper

Steps:

  • Marinate the roast in the red wine overnight in the refrigerator. Remove meat from the marinade and pat dry with paper towels. Heat 1 tbsp of olive oil in a large pot. Brown meat on all sides and remove. Add the remaining olive oil, celery, carrots and onions and cook over medium heat for a few minutes. Add the garlic and cook 1 minute more.
  • Deglaze with bourbon (stand back, the bourbon may ignite momentarily). Add the beef stock, roast and maple syrup. The liquid should just about cover the meat and vegetables. Lower the heat to a simmer; cover pot and cook 3 to 3 1/2 hours, turning meat occasionally so that it will cook evenly. If it still seems a bit liquidy after 2 1/2 hours, tip the lid off a bit to allow steam to escape and the sauce to thicken.
  • When meat is fork tender, remove from pot. Add peas and corn. Cook for another 10-15 minutes. Slice meat into thick 1/2" slices. Mound mashed potatoes on center of plate. Top with meat slices and pour sauce over everything.

ROAST PORK WITH MAPLE AND MUSTARD GLAZE



Roast Pork with Maple and Mustard Glaze image

Roast pork is great for Christmas. Try this recipe. You'll love it.

Provided by Ann

Categories     Main Dish Recipes     Pork     Pork Roast Recipes

Time 1h25m

Yield 8

Number Of Ingredients 7

2 ½ pounds boneless pork loin roast
1 cup real maple syrup
4 tablespoons prepared Dijon-style mustard
2 ½ tablespoons cider vinegar
2 ½ tablespoons soy sauce
salt to taste
ground black pepper to taste

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.

Nutrition Facts : Calories 289.8 calories, Carbohydrate 28.4 g, Cholesterol 68 mg, Fat 8.2 g, Protein 24.4 g, SaturatedFat 3 g, Sodium 521.8 mg, Sugar 23.5 g

STICKY ORANGE CHICKEN WITH PARSNIPS, MAPLE & PECANS



Sticky orange chicken with parsnips, maple & pecans image

Pop chicken thighs and root veg into a roasting tin with a sweet and tangy maple glaze for a delicious one-pot dinner

Provided by Sarah Cook

Categories     Dinner, Main course

Time 1h30m

Number Of Ingredients 13

2 blood oranges , 1 juiced, 1 thickly sliced
3 tbsp maple syrup
2 tbsp olive oil
2 tbsp sherry vinegar
1 tbsp wholegrain mustard
1 tbsp cranberry or redcurrant jelly , melted
2 parsnips , quartered, peeled and the core cut out and discarded
4 chicken thighs , skin on
140g small shallots , left whole but peeled
2 thyme sprigs , broken up a bit
25g pecans , barely chopped
mixed leaf salad or wilted spinach, to serve (optional)
cooked rice , to serve (optional)

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.

Nutrition Facts : Calories 656 calories, Fat 28 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 40 grams sugar, Fiber 14 grams fiber, Protein 42 grams protein, Sodium 1 milligram of sodium

MAPLE POT ROAST



Maple Pot Roast image

Make and share this Maple Pot Roast recipe from Food.com.

Provided by franrobson

Categories     One Dish Meal

Time 2h15m

Yield 2 serving(s)

Number Of Ingredients 11

3/4 lb boneless chuck roast
1/4 cup orange juice
1/4 cup maple syrup
4 1/2 teaspoons red wine vinegar
1 1/2 teaspoons Worcestershire sauce
1 teaspoon grated orange peel
1/8 teaspoon salt
1/8 teaspoon pepper
1 medium carrot, cut in 2-inch pieces
8 white pearl onions, peeled
1 large potato, peeled and cut in 2-inch pieces

Steps:

  • In a Dutch oven coated with nonstick spray, brown meat on both sides.
  • Combine the orange juice, syrup, vinegar, Worcestershire sauce, orange peel, salt and pepper and pour over roast.
  • Bring to a boil.
  • Reduce heat, cover and simmer for 1 hour.
  • Add the carrot, celery and onions.
  • Cover and simmer for 20 minutes.
  • Add the potato.
  • Cover and simmer for 20 minutes or until tender.

Nutrition Facts : Calories 805.6, Fat 33.9, SaturatedFat 13.6, Cholesterol 117.4, Sodium 330.2, Carbohydrate 89.2, Fiber 8.2, Sugar 39.4, Protein 37.6

Tips:

  • Choose a Dutch oven or large pot with a tight-fitting lid. This will help to braise the pot roast and keep it moist.
  • Brown the pot roast in a little bit of oil before adding it to the pot. This will help to develop flavor.
  • Use a variety of vegetables in your pot roast. This will add flavor and nutrients to the dish.
  • Add a flavorful liquid to the pot roast, such as beef broth, red wine, or orange juice. This will help to braise the pot roast and keep it moist.
  • Cook the pot roast on low heat for a long period of time. This will help to tenderize the meat and develop the flavors.
  • Serve the pot roast with mashed potatoes, rice, or your favorite side dish.

Conclusion:

Maple orange pot roast is a delicious and easy-to-make dish that is perfect for a family meal. The combination of maple syrup and orange juice gives the pot roast a sweet and tangy flavor that is sure to please everyone. This dish is also very versatile, as you can add different vegetables and spices to suit your taste.

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