Autumn Pot Roast

Name: Autumn Pot Roast
Ingredients: 3 tablespoons fresh apple cider; 1/2 cup tomato juice; 2 tablespoons ketchup; 1 tablespoon sugar; 2 teaspoons salt; 1/4 teaspoon pepper; 2 tablespoons vegetable oil; 1 garlic clove, minced; 1 (5 lb) boneless beef rump roast; 1 lb baby carrots; 1/2 lb white pearl onion; 1/2 cup all-purpose flour; 1 cup cold water; salt and pepper

14 ingredients

3 steps

Ingredients

3 tablespoons fresh apple cider
1/2 cup tomato juice
2 tablespoons ketchup
1 tablespoon sugar
2 teaspoons salt
1/4 teaspoon pepper
2 tablespoons vegetable oil
1 garlic clove, minced
1 (5 lb) boneless beef rump roast
1 lb baby carrots
1/2 lb white pearl onion
1/2 cup all-purpose flour
1 cup cold water
salt and pepper

Directions

1

In a large bowl, combine apple cider, tomato juice, ketchup, sugar, salt and pepper and set aside.
2

Heat oil in Dutch oven over medium heat; add garlic and saute it for about 1 minutes. Add the roast, and turn with tongs to brown on each side. Pour the reserved liquid mixture over the roast, then cover the Dutch oven. Simmer for 2 hours, then add the carrots and onions; cover and cook for another hour longer or until meat and vegetables are tender. Remove roast and vegetables to a serving platter; tent with foil to keep warm.
3

After de-fatting pan juices, add water measure 3 cups. Mix flour and cold water until smooth and stir into pan juices. Bring to a boil and cook, stirring constantly, for 2 minutes or until thickened. Season with salt and pepper. Slice roast and add back to Dutch oven with vegetables. Pour in gravy. Turn to coat evenly with gravy, then transfer to serving platter to serve.