Fall Pot Roast Recipe
Servings: 12
Ingredients
- 1 x garlic clove, chopped
- 2 Tbsp. veg. oil
- 1 x boneless rump roast (5 to 6 pounds)
- 3 Tbsp. cider vinegar
- 1/2 c. tomato juice
- 2 Tbsp. ketchup
- 1 Tbsp. sugar
- 2 tsp salt
- 1/4 tsp pepper
- 8 med carrots, cut into thirds
- 1/2 lb small onions
- 1/2 c. all-purpose flour
- 1 c. cool water
Directions
- In a Dutch oven, saute/fry garlic in oil for 1 minute. Add in the roast; brown on all sides. Combine vinegar, tomato juice, ketchup, sugar, salt and pepper; pour over roast. Cover and simmer 2 hrs. Add in carrots and onions; cover and cook one hour or possibly till meat and vegetables are tender. Remove to a serving platter and keep hot. Skim fat from juice. Add in water to juice to make 3 c.. Mix flour and cool water till smooth; stir into pan juices. Boil, cook and stir for 2 min.
- Serves 14 - 16.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 98g | |
| Recipe makes 12 servings | |
| Calories 70 | |
| Calories from Fat 21 | 30% |
| Total Fat 2.43g | 3% |
| Saturated Fat 0.2g | 1% |
| Trans Fat 0.06g | |
| Cholesterol 0mg | 0% |
| Sodium 470mg | 20% |
| Potassium 177mg | 5% |
| Total Carbs 11.25g | 3% |
| Dietary Fiber 1.5g | 5% |
| Sugars 4.37g | 3% |
| Protein 1.2g | 2% |
