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Maple Glazed Pot Roast and Vegetables

2 1/2 - 3 lbs beef bottom round roast or beef chuck pot roast
1 Tbsp cooking oil
1/2 cup maple syrup
1 tsp finely shredded orange zest
1/2 cup orange juice
2 Tbsp white wine vinegar
1 Tbsp Worcestershire sauce
1/4 tsp pepper
1 bay leaf
5 parsnips peeled and cut into 3-inch wedges
2 small onions, cut into wedges
2 stalks celery, bias sliced into 2-inch pieces
1 medium acorn squash
1/2 tsp salt
1/4 cup water
2 Tbsp cornstarch


Trim excess fat from roast. In a Dutch oven brown roast on all sides in hot oil; drain fat. Combine maple syrup, orange zest, orange juice, vinegar, Worcestershire sauce, salt, pepper, and bay leaf. Pour over roast. Bring to boil; reduce heat. Cover and simmer over low heat for 1¼ hours or until fork tender.

Add parsnips, onions, and celery to meat mixture. Cover and simmer 15 minutes. Add squash which has been cut in 3/4 inch slices and each slice halved. Cover and simmer 10 to 15 minutes more until vegetables are tender. Remove meat and vegetables from pan, discarding bay leaf. Cover and keep warm.

Measure pan juices reserving 1 3/4 cups. Return reserved juices to pan. Combine water and cornstarch; stir into pan juices. Cook and stir for 2 minutes more. Spoon atop meat and vegetables. Makes 8 servings.