autumn pot roast

Name: Autumn Pot Roast
Ingredients: 1 clove(s) galic; 2 tablespoon(s) cooking oil; 1 - boneless rump roast (5 to 6 lbs); 3 tablespoon(s) cider or red wine vinegar; 1/2 cup(s) tomato juice; 2 tablespoon(s) ketchup; 1 tablespoon(s) sugar; 2 teaspoon(s) salt; 1/4 teaspoon(s) pepper; 8 - medium carrots, cut into thirds; 1/2 pound(s) small whole onions; 1/2 cup(s) all purpose flour; 1 cup(s) cold water; - salt and pepper to taste

(1 RATING)

27 Pinches

Beth Ellefson

Shelbyville, IN

Updated on Dec 18, 2011

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Ingredients

1 clove galic
2 tablespoons cooking oil
1 - boneless rump roast (5 to 6 lbs)
3 tablespoons cider or red wine vinegar
1/2 cup tomato juice
2 tablespoons ketchup
1 tablespoon sugar
2 teaspoons salt
1/4 teaspoon pepper
8 - medium carrots, cut into thirds
1/2 pound small whole onions
1/2 cup all purpose flour
1 cup cold water
- salt and pepper to taste

How To Make autumn pot roast

Step 1

In a dutch oven over medium heat, saute garlic in oil for 1 minute. Add the roast; brown all sides. Combine vinegar, tomato juice, ketchup, sugar, salt and pepper, pour over roast. Cover and simmer for 2 hours. Add carrots and onions; cover and cook for 1 hour or until meat and vegetables are tender. Remove to a serving platter and keep warm.

Step 2

Skim fat from pan juices. Add water to juices to measure 3 cups. Mix flour and cold water until smooth; stir into pan juices. Bring to a boil; cook and stir for 2 minutes. Season with salt and pepper. Slice roast; serve with vegetables and gravy.
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