Autumn Pot Roast Recipe

Autumn Pot Roast Recipe photo by Taste of Home

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Fork-tender and hearty, this pot roast is an old-fashioned stick-to-your-ribs main dish, assures field editor Shirley Kidd of New London, Minnesota.

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Autumn Pot Roast Recipe

Prep: 5 min. Cook: 3-1/4 hours

Yield: 14-16 Servings

5 195 200

Ingredients

1 garlic clove, minced
2 tablespoons canola oil
1 beef rump roast or bottom round roast (5 to 6 pounds)
3 tablespoons cider 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

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.

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.

Originally published as Autumn Pot Roast in Taste of Home October/November 1997, p53

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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Autumn Pot Roast

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Reviewed on Nov. 11, 2011 by ginamaria

This is a fantastic recipe. We love it. I make it a least once every Fall and it always gets rave reviews. The savory sauce with a little bit of tang almost tastes like Sauerbraten, without having to marinate for three days! ....and the meat always comes out fork tender. As a matter of fact, I'm going to serve it with German potato dumplings this weekend. Thanks TOH!