2 1/2 to 3 lb. pot roast or boneless beef round rump roast
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
5 med. carrots peeled-cut into 3 inch pieces
2 sm. onions-cut into wedges
2 stalks celery, bias sliced into 2 inch pieces
1 med. acorn squash-3/4 slices halved or
5 to 6 potatoes (if using potatoes 1/2 again the syrup mixture)
1/4 c. water
2 tbsp. cornstarch

Trim roast, brown all sides in 1 tablespoon oil, drain. Combine maple syrup orange juice, vinegar, Worcestershire sauce, salt, pepper and bay leaf. (1/2 again if using potatoes). Pour over roast. Bring to a boil. Can cover and simmer. 1 1/4 hours on stove or put in oven for 1 1/4 hours at 300 degrees. Add potatoes, carrots, and onions. Cook approximately 1 hour. If adding squash - put in last 15 minutes. Mix cornstarch and water. After removing meat and veggies add to juice. Cook and stir until thickened. Spoon atop meat and veggies.