1 beef Shoulder Roast Boneless (3 to 3-1/2 pounds)
2 teaspoons olive oil
1-1/2 teaspoons salt
3/4 teaspoon pepper, divided
1 cup chopped onion
1 tablespoon chopped fresh thyme
1 cup unsalted beef broth
3/4 cup apple cider
3 pounds sweet potatoes, peeled, cut crosswise into 1 to 1-1/2 inch pieces
2 teaspoons minced garlic
2 tablespoons maple syrup
1 teaspoon minced fresh ginger
2 tablespoon cornstarch dissolved in 2 tablespoons brandy or water
Heat oil in stockpot over medium heat until hot. Place beef roast in stockpot; brown evenly. Remove roast; pour off drippings and season with 1 teaspoon salt and 1/2 teaspoon pepper.
Add onion and thyme to stockpot; cook and stir 3 to 5 minutes or until onion is tender. Add broth and cider; increase heat to medium-high. Cook and stir 1 to 2 minutes or until browned bits attached to stockpot are dissolved. Return roast to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 2-1/2 hours.
Add sweet potatoes and garlic to stockpot; continue simmering, covered, 30 minutes or until sweet potatoes and pot roast are fork-tender.
Remove roast; keep warm. Remove sweet potatoes and garlic with slotted spoon to large bowl, leaving cooking liquid in stockpot.
Add maple syrup, ginger, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper to sweet potatoes. Beat 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 roast into slices; serve with mashed sweet potatoes and gravy.
Nutrition information per serving: 366 Calories; 8 g Total Fat; 2.4 g Saturated Fat; 0.6 g Polyunsaturated Fat; 3.7 g Monounsaturated Fat; 0.19 g Trans Fat; 83.4 mg Cholesterol; 598.5 mg Sodium; 950 mg Potassium; 45 g Total carbohydrate; 30.2 g Protein; 4.3 mg Iron; 5 mg Niacin; 0.9 mg Vitamin B6; 109.6 mg Choline; 2.9 mcg Vitamin B12; 8.7 mg Zinc; 33.8 mcg Selenium; 5.6 g Fiber;