Autumn Pot Roast II Recipe - Allrecipes.com
Autumn Pot Roast II Recipe
  • READY IN 3+ hrs

Autumn Pot Roast II

Recipe by  

"A perfect Autumn pot roast! My mom made this recipe for our family when I was a little girl. We all loved it and now I make it for my husband who loves it just the same. If you want carrots with the pot roast, add them to the pot for the last 30 minutes of cooking. "

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings

Directions

  1. Mix together salt and flour, and rub mixture into the meat. In a Dutch oven, cook garlic in butter over medium heat. Place meat into pan, and brown on all sides. Remove beef from pan.
  2. Arrange sliced onions in the bottom of the Dutch oven, and then place the meat on top of the onions. Season with peppercorns, allspice, horseradish, and bay leaf. Pour in rum. Cover, and simmer over medium-low heat until tender, about 3 to 4 hours. A good pot roast will supply most of its own juices, but as it cooks pour 1/2 cup water over it to make an ample supply of gravy.
  3. Transfer roast to a platter. Stir gravy until smooth, and pour over roast.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 3 hrs 30 mins
  • READY IN 3 hrs 40 mins
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Reviews More Reviews

Most Helpful Positive Review
Feb 10, 2009

I followed this recipe almost exactly and it was tasty. The allspice, rum, and horseradish gave it a unique deliciousness. I normally make pot roast in my crock pot, so this was the first time I had made beef gravy from the drippings. I thickened it with corn starch and cream. The bay and allspice flavors were very pleasant. I considered using a half cup of bay leaves like the recipe suggested, but that would have tapped me out, so I just used 3 leaves instead.

 
Most Helpful Critical Review
May 07, 2009

We found the recipe as it is written a bit bland. The roast came out tender and the rum and allspice added a unique flavor, but it just was not happening for us. We doctored up the gravy with browning sauce, thickened it with browned flour and also sour cream, salt and pepper. I would not have enjoyed the roast without the gravy. Maybe someone who enjoys milder seasonings in their recipes would appreciate this one.

 

7 Ratings

Jan 24, 2011

I served this for Christmas dinner, and everyone loved it. It got raves from the youngest after the first bite.

 
Jan 24, 2011

Love how the reviewer down below rates this recipe negatively because she didn't like the review I left on one of her recipes.

 
Sep 21, 2010

This recipe worked very well for me -- I needed a pot roast and I didn't have time for the Crock Pot. While I agree that it didn't taste near as strong as it smelled, if you make a gravy from the pan drippings and use it on the meat it was wonderful! I also didn't want to use up all of my bay leaves so I crumbled up three of them. I also used ground allspice generously. I will definitely make this again.

 
Sep 18, 2011

Really special and different than the pot roast from my childhood. The allspice berries and horseradish were great additions. I used brandy instead of rum. My daughter, who is not a beef fan, loved it. Sides of mashed potatoes and brussel sprouts went perfectly.

 
Jan 18, 2011

Honestly, I have NO clue what all the fuss is about? This beef was okay but surely nothing to rave about. It was moist but the flavoring wasn't doing it for us. Pot Roast it isn't. It has an odd taste. I cooked it and had to double the seasoning to cover the meat. I can make a better pot roast in 1/2 the time, that comes out just as moist and tastier. I also don't get the "Autumn" part?

 

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Nutrition

  • Calories
  • 454 kcal
  • 23%
  • Carbohydrates
  • 6.5 g
  • 2%
  • Cholesterol
  • 119 mg
  • 40%
  • Fat
  • 31.6 g
  • 49%
  • Fiber
  • 1.4 g
  • 6%
  • Protein
  • 27.3 g
  • 55%
  • Sodium
  • 398 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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