Autumn Pot Roast 1 garlic clove, minced 2 tablespoons vegetable oil 1 boneless beef rump 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 Printed from tasteofhome.com Oct 13, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Autumn Pot Roast cont. Salt and pepper to taste 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. Printed from tasteofhome.com Oct 13, 2008 Copyright Reiman Media Group, Inc © 2008

	Autumn Pot Roast Yield: 14-16 servings. Printed from tasteofhome.com Oct 13, 2008 Copyright Reiman Media Group, Inc © 2008