Autumn Pot Roast

Autumn Pot Roast Recipe

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Beth Ellefson




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1 clove
2 Tbsp
cooking oil
boneless rump roast (5 to 6 lbs)
3 Tbsp
cider or red wine vinegar
1/2 c
tomato juice
2 Tbsp
1 Tbsp
2 tsp
1/4 tsp
medium carrots, cut into thirds
1/2 lb
small whole onions
1/2 c
all purpose flour
1 c
cold water
salt and pepper to taste

How to Make Autumn Pot Roast


  • 1In 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.
  • 2Skim 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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About Autumn Pot Roast

Course/Dish: Other Main Dishes, Roasts

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