AUTUMN POT ROAST

Autumn Pot Roast image

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.

Provided by Taste of Home

Categories Dinner

Time 3h20m

Yield 14-16 servings.

Number Of Ingredients 14

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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

Steps:

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 : Calories 234 calories, Fat 9g fat (3g saturated fat), Cholesterol 85mg cholesterol, Sodium 401mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 1g fiber), Protein 29g protein.