AUTUMN POT ROAST
Source of Recipe
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Serves 14-16
1 garlic clove, minced
2 T. vegetable oil
1 boneless rump roast (5 to 6 lbs.)
3 T. cider or red wine vinegar
1/2 c. tomato juice
2 T. ketchup
1 T. sugar
2 tsp. salt
1/4 tsp. pepper
8 medium carrots, cut into thirds
1/2 lb. small whole onions
1/2 c. flour
1 c. cold water
salt and pepper to taste
In a Dutch oven over medium heat, saute garlic in oil for 1 minute. Add the roast; ; brown on all sides. Combine the next 6 ingredients; 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. Season with salt and pepper. Slice roast ; serve with vegetables and gravy.
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