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Autumn Pot Roast

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.
  • Total Time
    Prep: 5 min. Cook: 3-1/4 hours
  • Makes
    14-16 servings

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

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