Autumn Pot Roast II

Autumn Pot Roast II

7 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    3 h 30 m
  • Ready In

    3 h 40 m
thisgurlluvs2cook
Recipe by  thisgurlluvs2cook

“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

Adjust Servings

Original recipe yields 8 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.

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Reviews (7)

Rate This Recipe
xayide
7

xayide

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.

dohveh
4

dohveh

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

thisgurlluvs2cook
4

thisgurlluvs2cook

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

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 454 cal
  • 23%
  • Fat
  • 31.6 g
  • 49%
  • Carbs
  • 6.5 g
  • 2%
  • Protein
  • 27.3 g
  • 55%
  • Cholesterol
  • 119 mg
  • 40%
  • Sodium
  • 398 mg
  • 16%

Based on a 2,000 calorie diet

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Slow Cooker Pot Roast

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Chinese Pot Roast