Cider Braised Pot Roast with Maple Baked Root Vegetables

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From the Chef

John J. Griffin, CEC, CEPC

“Good pot roast is simple to make, but hard to make great. The beef should be seared, with all the fat still intact on the meat. Some folks boil the beef first, and then pan or oven-sear to brown, some will just pan sear the meat. A tilt skillet is the best tool for this operation, if working on large quantities.

“The meat, when done, can be held for several days, and will improve if it is held in the cooking liquid. Trimming is easier if done when the meat has completely cooled. If the roast is properly cooked, it will slice into perfect portions, with very little shredding, or other waste.

“Roasted root vegetables make a fine garnish on many types of fall and winter menus, and everything tastes better with maple syrup.”


24 pounds Beef Bottom Round Gooseneck 59325
2 oz Beef Base 86765
1 gallon Hot Water
1 pound Celery
1 pound Spanish Onions
1 gallon Fresh Apple Cider
½ oz Fresh Sage
1 pound Fresh Carrots
1 pound Fresh Turnips
1 pound Red Skin Potatoes
1 pound Parsnips
1 pound Red Onions
1 pound Yukon Gold Potatoes
1 pound Fresh Beets
1 oz. Olive Oil
1 pint Pure NY Maple Syrup


Without trimming any of the fat, cut the bottom round into 4 pieces. Sear the meat on all sides in a large, heavy, deep pan. Remove from the pan, and sweat the onion and celery in the same pan until they start to brown. Add the water, beef base, and apple cider, and bring to a boil. Return the beef to the liquid, and simmer for about 3 hours, or until the internal temperature is about 180°. Remove from the pan, and allow to cool in deep hotel pans.

Strain the cooking liquid into another sauce pan. Bring to a boil, skim the surface, and thicken slightly with a cornstarch slurry, or a little roux. The consistency should be rather thin and smooth. Strain this sauce over the large chunks of cooked pot roast.

Wash and peel all the root vegetables. Cut into large dice, trying to keep several different shapes among the vegetables if you can.

Put the diced, or sliced, onions in a large roasting pan, or sheet pan with a little olive oil. Put in a hot oven until they start to brown. At this point add all the root vegetable, and half the maple syrup, and toss them all together. Put back in a hot oven for about a half hour, until they are starting to be soft, and are starting to brown. Remove from the oven, and put in a hotel pan. Season lightly with some salt, and pour on the rest of the maple syrup. Allow to cool.

Slice the pot roast when cold, after trimming any fat that remains. Slice, and cover with the sauce. Reheat in the sauce, and serve with the reheated root vegetable mixture.


24 servings


Beef, Main Dish

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Association of Nutrition & Foodservice Professionals