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autumn pot roast

★★★★★ 1
a recipe by
Beth Ellefson
Shelbyville, IN


★★★★★ 1

Ingredients For autumn pot roast

  • 1 clove
  • 2 Tbsp
    cooking oil
  • 1
    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
  • 8
    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

  • 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.
  • 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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