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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
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

Printed from tasteofhome.com Oct 13, 2008

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Autumn Pot Roast cont.

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.