6 Reviews

Five Stars. I made this for part of a Sunday brunch for a large number of cottagers and people were asking me for the recipe. I cooked this on the barbecue using indirect heat. I placed the roast on a foil pan on the "off' side of the grill and basted it frequently with the sauce. It took about an hour and 15 minutes. The roast sliced beautifully. A nice alternative to pan fried peameal and certainly much easier if you are cooking for a large number of people.

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Chef Regina V. Smith August 09, 2010

This was amazing! I've used a similar recipe before, but for whatever reason, this combination makes the grade. It's so basic yet such a wonderful blend of flavours while hot and as a leftover. My husband said: "You can make this anytime..." Thanks for sharing! Michelle, Bellevile

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mrosebush1 January 25, 2010

Excellent recipe. I wanted to try something different than just frying and this is a keeper. Thanks for a great recipe.

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maryL in Canada March 22, 2009

We really enjoyed the flavors in this tasty recipe. The peameal was cooked perfectly this way. The texture was amazing and the maple glaze was delicious. A quick and easy way to prepare a Peameal Roast. Made exactly as written, thrilled with the results. I have made this twice already, each time it was as good as the first time. Thank you for sharing a recipe that will go into my favorites cookbook of 2014. Made for Whats on the Menu Tag Game.

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Baby Kato November 24, 2014

I love peameal, but have never done anything but slice it and fry it up in a skillet. Hard to beat ... 'til now. I had a smaller roast, 2.5 lbs, but made the full amount of the sauce. In a covered cast iron braiser, I poured it over the peameal, coating all sides, then put in 8 small, peeled whole yams. I rolled them around in the sauce too. I put the lid on and baked for 1.5 hrs at 350, taking it out at half-hour intervals and basting again with that wonderful sauce. This treatment completely transformed the peameal. The sauce flavours were wonderful on meat and yams alike. The meat was unbelievably tender. I prepared this for my family, but would happily serve it to company. With a green veg or salad and maybe some dinner rolls, who could ask for more! Thanks for posting this one.

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Esmerelda November 28, 2013

Thanks for a great recipie that we will adopt as a favorite! I'm always looking for a great Sunday brunch side, and this is def going to be it. The flavour was awesome and soooooo easy to prepare. Add it as a side for some sort of stata a sweet bun, and fruit, and you're set!!
I will give this to my girlfriends who love an easy, peasy, recipie with good results. I left this in the oven for about an hour and a half, as it was still a bit frozen in the middle.

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ctoner March 06, 2011
Maple Peameal Bacon Roast