Autumn Pot Roast
Autumn Pot Roast requires about 3 hours and 20 minutes from start to finish. This recipe serves 16 and costs $1.8 per serving. Watching your figure? This dairy free recipe has 55 calories, 1g of protein, and 2g of fat per serving. If you have salt and pepper, water, onions, and a few other ingredients on hand, you can make it. 54 people were impressed by this recipe. It is brought to you by Taste of Home. It works well as a main course. With a spoonacular score of 82%, this dish is outstanding. If you like this recipe, you might also like recipes such as Autumn Pot Roast, Autumn Pot Roast, and Instant Pot Pot Roast (pressure cooker pot roast) + VIDEO.
Servings: 16
Preparation duration: 5 minutes
Cooking duration: 195 minutes
Ingredients:
1 beef rump roast or bottom round roast (5 to 6 pounds)
2 tablespoons canola oil
8 medium carrots, cut into thirds
3 tablespoons cider vinegar
1/2 cup all-purpose flour
1 garlic clove, minced
2 tablespoons ketchup
1/2 pound small whole onions
1/4 teaspoon pepper
2 teaspoons salt
Salt and pepper to taste
1 tablespoon sugar
1/2 cup tomato juice
1 cup cold water
Equipments:
dutch oven
bowl
frying pan
Cooking instruction summary:
Directions In a Dutch oven over medium heat, saute garlic in oil for 1 minute. Add the roast; brown on all sides. In a large bowl, 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 longer or until meat and vegetables are tender. Remove to a serving platter and keep warm. 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 or until thickened. Season with salt and pepper. Slice roast; serve with vegetables and gravy. Yield: 14-16 servings. Originally published as Autumn Pot Roast in Taste of HomeOctober/November 1997, p53 Nutritional Facts 1 serving (5 ounces) equals 234 calories, 9 g fat (3 g saturated fat), 85 mg cholesterol, 401 mg sodium, 9 g carbohydrate, 1 g fiber, 29 g protein. Print Add to Recipe Box Email a Friend
Step by step:
1. In a Dutch oven over medium heat, saute garlic in oil for 1 minute.
2. Add the roast; brown on all sides.
3. In a large bowl, combine vinegar, tomato juice, ketchup, sugar, salt and pepper; pour over roast. Cover and simmer for 2 hours.
4. Add carrots and onions; cover and cook for 1 hour longer or until meat and vegetables are tender.
5. Remove to a serving platter and keep warm.
6. Skim fat from pan juices.
7. Add water to juices to measure 3 cups.
8. Mix flour and cold water until smooth; stir into pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Season with salt and pepper. Slice roast; serve with vegetables and gravy.
