• 14servings
  • 185minutes
  • 234calories

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B3, B12, C, D, P
MineralsZinc, Copper, Natrium, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 garlic clove, minced

  2. 2 tablespoons canola oil

  3. 1 beef rump roast or bottom round roast (5 to 6 pounds)

  4. 3 tablespoons cider vinegar

  5. 1/2 cup tomato juice

  6. 2 tablespoons ketchup

  7. 1 tablespoon sugar

  8. 2 teaspoons salt

  9. 1/4 teaspoon pepper

  10. 8 medium carrots, cut into thirds

  11. 1/2 pound small whole onions

  12. 1/2 cup all-purpose flour

  13. 1 cup cold water

  14. Salt and pepper to taste

Instructions Jump to Ingredients ↑

  1. Autumn Pot Roast Recipe photo by Taste of Home 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.


Send feedback