1 (3 lb.) beef chuck pot roast or boneless round rump roast
1 tbsp. cooking oil
1/2 c. maple syrup
1/2 c. orange juice
2 tbsp. white vinegar
1 tbsp. Worcestershire sauce
1/2 tsp. salt
1/4 tsp. pepper
1 bay leaf

In Dutch oven brown roast on all sides in extremely hot oil. Combine all other ingredients and pour over roast. Cover and simmer 2 hours.

Add vegetables like cut carrots, butternut squash, onions, celery, parsnips, and cook 30 minutes more. Remove vegetables and meat. Arrange on platter. Combine 1/4 cup water and 2 tablespoon cornstarch. Blend into pan juices. Cook 2 minutes. Serve with noodles or mashed potatoes.