Autumn Pot Roast Recipe

5 4 5
Autumn Pot Roast Recipe
Autumn Pot Roast Recipe photo by Taste of Home
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Autumn Pot Roast Recipe

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5 4 5
Publisher Photo
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.
MAKES:
14-16 servings
TOTAL TIME:
Prep: 5 min. Cook: 3-1/4 hours
MAKES:
14-16 servings
TOTAL TIME:
Prep: 5 min. Cook: 3-1/4 hours

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

Nutritional Facts

5 ounce-weight: 234 calories, 9g fat (3g saturated fat), 85mg cholesterol, 401mg sodium, 9g carbohydrate (4g sugars, 1g fiber), 29g protein.

  • 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
  1. In a Dutch oven over medium heat, saute garlic in oil for 1 minute. Add the roast; brown on all sides.
  2. 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.
  3. 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 Home October/November 1997, p53

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roddym User ID: 3759299 23554
Reviewed Sep. 14, 2014

"Great dish! Loved it. Family all enjoyed it for a Sunday dinner!"

MY REVIEW
rwippel User ID: 4262008 77836
Reviewed Dec. 16, 2013

"This is hands down, the best pot roast my husband and I have ever had. I've always thought pot roast was a man's meal and it's not something I really enjoy. This was FANTASTIC. I will never make another pot roast recipe in my life :)"

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RaOwBe User ID: 705805 20781
Reviewed Oct. 23, 2013

"My family loves this!"

MY REVIEW
ginamaria User ID: 193510 47970
Reviewed Nov. 11, 2011

"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!"

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