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Autumn Pot Roast
SUBMITTED BY:
Shirley Kidd
"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."
RECIPE RATING:
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(5)
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PREP TIME
5 Min
COOK TIME
3 Hrs 15 Min
READY IN
3 Hrs 20 Min
SERVINGS
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Servings
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METRIC
INGREDIENTS
1 garlic clove, minced
2 tablespoons vegetable oil
1 (5 pound) boneless beef rump roast
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
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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.
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REVIEWS
Reviewed on Oct. 14, 2006 by Wendi
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Wendi
Oct. 14, 2006
I've made lots of pot roasts in my time, but this recipe is the BEST I've ever used. Absolutely delicious! I used balsamic vinegar instead of cider vinegar, because that was all I had on hand. I also baked the pot roast in a large covered pot in the oven. Those were the only changes I made to the recipe. The meat and vegetables were moist and flavorful, the gravy is just fantastic -- this recipe is a real keeper!
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3 users found this review helpful
I've made lots of pot roasts in my time, but this recipe is the BEST I've ever used. ...
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Reviewed on Nov. 2, 2006 by
IMVINTAGE
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IMVINTAGE
Nov. 2, 2006
It's been forever since I have made a roast & we really enjoyed this! I had a bit of spicy bloody mary mix in the fridge & I went w/ that instead of opening up a bottle of tomato juice for just 1/2 cup. After adding the other ingredients, I couldn't detect any spicyness so it worked very well. I did sear my roast (I used a 3 and 1/2 lb. black angus rump roast) but then moved it to the oven to bake. I added some quartered, butter golds when I added the onions & carrots. Hubby, who normally insists on ketchup on his roast, really liked the gravy. Thansk for a tasty recipe Shirley Kidd!
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2 users found this review helpful
It's been forever since I have made a roast & we really enjoyed this! I had a bit of spicy...
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Reviewed on Sep. 17, 2007 by
cooking42
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cooking42
Sep. 17, 2007
This is so yummy. I add potatoes and a cup of beef broth just to suit our tastes but this recipe is perfection. Thankyou Shirley!
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1 user found this review helpful
This is so yummy. I add potatoes and a cup of beef broth just to suit our tastes but this...
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Reviewed on Sep. 3, 2007 by Kendra Hoey
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Kendra Hoey
Sep. 3, 2007
THANK YOU. I am seriously a horrible cook. I cooked this today and to my surprise it was easy and my entire family ate it and LIKED IT!. I did not make the gravy .. we just enjoyed the onions and juices ! Thanks so much.
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0 users found this review helpful
THANK YOU. I am seriously a horrible cook. I cooked this today and to my surprise it was easy...
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Reviewed on Jan. 11, 2007 by jab
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jab
Jan. 11, 2007
This is without a doubt the worst pot roast I ever tasted! If you like real Yankee pot roast, don't even think about wasting your money on this recipe.
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0 users found this review helpful
This is without a doubt the worst pot roast I ever tasted! If you like real Yankee pot roast,...
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