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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 14 |
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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. Ingredients:
1 garlic clove, minced |
2 tablespoons canola oil |
1 beef rump roast or bottom round roast (5 to 6 pounds) |
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 king arthur unbleached all-purpose flour |
1 cup cold water |
salt and pepper to taste |
Directions:
1. In a Dutch oven over medium heat, saute garlic in oil for 1 minute. Add the roast; brown on all sides.
2. 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.
3. 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. Yield: 14-16 servings.
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