Ingredients
3/4 pound boneless beef chuck roast (3/4 to 1 inch thick)1/4 cup orange juice1/4 cup maple syrup4-1/2 teaspoons red wine vinegar1-1/2 teaspoons Worcestershire sauce1 teaspoon grated orange zest1/8 teaspoon salt1/8 teaspoon pepper1 medium carrot, cut into 2-inch pieces1 celery rib, cut into 2-inch pieces8 fresh pearl onions, peeled1 large potato, peeled and cut into 2-inch pieces
Preparation
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.
