Autumn Pot Roast Recipe

Name: Autumn Pot Roast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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

Servings: persons

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.

339

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 garlic clove, minced, 2 tablespoons canola oil, 1 beef rump roast or bottom round roast (5 to 6 pounds), 3 tablespoons cider vinegar, and more.

Yes, Autumn Pot Roast falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Autumn Pot Roast

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