COUNTRY-STYLE POT ROAST

Country-Style Pot Roast image

Provided by Taste of Home

Categories Dinner

Time 3h40m

Yield 6-8 servings.

Number Of Ingredients 15

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2 cups water
2 cups cider vinegar
2 teaspoons salt
1 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
1/2 teaspoon pepper
6 medium onions, thinly sliced, divided
12 whole peppercorns, divided
4 bay leaves, divided
1 boneless beef or venison rump or chuck roast (3-1/2 to 4 pounds)
2 tablespoons canola oil
4 whole cloves, divided
10 medium carrots, cut into 1-inch chunks
5 to 7 tablespoons cornstarch
1/3 cup cold water

Steps:

In a large bowl, combine the first six ingredients. Pour half of the marinade into a large resealable plastic bag. Evenly divide the onions, peppercorns, bay leaves and cloves between the marinade in the bowl and the bag. Cover bowl and refrigerate. Add beef to bag; seal bag and turn to coat. Refrigerate for 24 hours. , Drain and discard marinade. In a Dutch oven, brown roast in oil; drain. Add carrots and reserved marinade; bring to a rolling boil. Reduce heat; cover and simmer for 3-1/2 to 4 hours or until meat is tender., Remove roast and keep warm. Strain cooking juices; discard vegetables and spices. Return juices to pan. Combine cornstarch and cold water until smooth; gradually add to pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice roast; serve with gravy.

Nutrition Facts :