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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:

Read Reviews (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
USMETRIC

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

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

I've made lots of pot roasts in my time, but this recipe is the BEST I've ever used. ... MORE

Reviewed on Nov. 2, 2006 by IMVINTAGE

It's been forever since I have made a roast & we really enjoyed this! I had a bit of spicy... MORE

Reviewed on Sep. 17, 2007 by cooking42

This is so yummy. I add potatoes and a cup of beef broth just to suit our tastes but this... MORE

Reviewed on Sep. 3, 2007 by Kendra Hoey

THANK YOU. I am seriously a horrible cook. I cooked this today and to my surprise it was easy... MORE

Reviewed on Jan. 11, 2007 by jab

This is without a doubt the worst pot roast I ever tasted! If you like real Yankee pot roast,... MORE