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

Equipment:

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.


Nutrition Information:

Quickview
253k Calories
32g Protein
8g Total Fat
8g Carbs
29% Health Score
Limit These
Calories
253k
13%

Fat
8g
14%

  Saturated Fat
2g
16%

Carbohydrates
8g
3%

  Sugar
3g
4%

Cholesterol
87mg
29%

Sodium
604mg
26%

Get Enough Of These
Protein
32g
65%

Vitamin A
5139IU
103%

Selenium
40µg
58%

Vitamin B3
10mg
51%

Vitamin B6
1mg
50%

Vitamin B12
2µg
44%

Zinc
6mg
40%

Phosphorus
326mg
33%

Iron
3mg
18%

Potassium
632mg
18%

Vitamin B2
0.27mg
16%

Vitamin B1
0.19mg
13%

Magnesium
41mg
10%

Folate
35µg
9%

Copper
0.17mg
9%

Vitamin B5
0.76mg
8%

Vitamin K
7µg
7%

Vitamin E
0.99mg
7%

Manganese
0.13mg
7%

Vitamin C
4mg
5%

Fiber
1g
5%

Calcium
43mg
4%

covered percent of daily need
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The earliest form of eating processed food occurred in early hunting cultures when the men who made a kill would be rewarded with a meal of the partially digested contents of the stomach of their prey.

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I want you more than a Hagen-Daas on a hot summer day.

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