• 2 tsp olive oil
• 1 boneless beef chuck shoulder pot roast (3 to 3.5 pounds)
• 1-3/4 tsp salt, divided
• 3/4 tsp pepper, divided
• 1 cup chopped onion
• 2 tsp chopped fresh thyme
• 1 cup beef broth
• 3/4 cup apple cider
• 3 pounds sweet potatoes, peeled, cut crosswise into 1-1/2 inch pieces
• 4 cloves garlic, peeled
• 2 tbsp maple syrup
• 1 tsp minced fresh ginger
• 2 tbsp cornstarch dissolved in 2 tbsp brandy or water

• Heat oil in stockpot over medium heat until hot. Place beef pot roast in stockpot.  Brown evenly. Remove pot roast. Pour off drippings and season with 1 tsp salt and 1/2 tsp pepper.
• Add onion and thyme to stockpot.  Cook and stir 3-5 minutes or until onion is tender. Add broth and cider.  Increase heat to medium-high. Cook and stir 1-2 minutes or until browned bits attached to stockpot are dissolved. Return pot roast to stockpot.  Bring to a boil. Reduce heat.  Cover tightly.  Simmer 2-1/2 hours.
• Add sweet potatoes and garlic to stockpot. Continue simmering, covered, for 30 minutes or until sweet potatoes and pot roast are fork-tender.
• Remove pot roast.  Keep warm. Remove sweet potatoes and garlic with slotted spoon to large bowl. Leave cooking liquid in stockpot.
• Add maple syrup, ginger, remaining 3/4 tsp salt and remaining 1/4 tsp pepper to sweet potatoes.  Beat with an electric mixer until sweet potatoes and garlic are mashed and smooth. Keep warm.
• Skim fat from cooking liquid. Stir in cornstarch mixture. Bring to a boil, stirring constantly.  Cook and stir 1 minute or until thickened.
• Carve pot roast into slices.  Serve with mashed sweet potatotes and gravy.

Calories: 342

Fat: 7 g

Cholesterol: 60 mg

Sodium 511 mg

Carbohydrate: 42 g

Fiber: 5.3 g

Protein: 26 g

Niacin: 5.2 mg

Vitamin B6: .7 mg

Vitamin B12: 2.6 mcg

Iron: 3.9 mg

Selenium: 26.2 mcg

Zinc: 6.2 mg

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