Press pepper evenly onto all surfaces of beef roast. Heat 2 tsp. oil in stockpot over medium heat until hot. Place roast in stockpot; brown evenly. Pour off drippings.
Season roast with salt. Add broth and cider; bring to a boil. Reduce heat; cover tightly and simmer 2 ½ to 3 ½ hours or until roast is fork-tender.
Remove roast; keep warm. Skim fat from cooking liquid. Stir in cornstarch mixture and maple syrup; bring to a boil, stirring constantly. Cook and stir 2 to 3 minutes or until gravy is slightly thickened.
Carve roast into thin slices. Serve with gravy.
• Steamed Baby Cut Carrots & Russet Potatoes
• Red Seedless Grapes
Nutrition Information for Total Meal:
Dietary Fiber: 4g
256 calories | 15g fat, 5g carbs, 24g protein, 78mg sodium
NOTE ON PORTION SIZES AND NUTRITIONAL CONTENT OF MEALS PER SERVING
The nutritional information given after each menu is approximate and is based on one serving of each of the menu items listed (excluding any suggested wine). Our goal is to develop menus and recipes that meet the National Cholesterol Education Program Adult Treatment Panel III and American Heart Association guidelines. Also our menus provide servings from all of the MyPlate food groups to assist in providing balanced meals. Each recipe will indicate the number of servings it provides. Other menu items are based on normal portion sizes (i.e.: 1/2 c. vegetable or fruit; 1 piece of fresh fruit; 1 c. salad; 2 T. salad dressing; 1 roll or slice of bread; 1/2 c. rice or potatoes; 1 c. milk or soup; 3-4 oz. meat). You can also refer to the nutritional facts panel on packaged foods which provide the portion size and number of servings per package. Please visit www.choosemyplate.gov to select an individualized meal plan that meets your daily needs. Information found at Meijer.com should never replace your doctor’s advice or care.
NOTE ON MEAT TEMPERATURES
The USDA has made important changes to their recommendations for safe cooking temperatures of meats. Find more information at the following: