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Autumn Pot Roast II

Autumn Pot Roast II

  • Prep

    10 m
  • Cook

    3 h 30 m
  • Ready In

    3 h 40 m
thisgurlluvs2cook

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 {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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

Based on a 2,000 calorie diet

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

xayide
8

xayide

2/10/2009

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.

Dina
5

Dina

9/21/2010

This recipe worked very well for me -- I needed a pot roast and I didn't have time for the Crock Pot. While I agree that it didn't taste near as strong as it smelled, if you make a gravy from the pan drippings and use it on the meat it was wonderful! I also didn't want to use up all of my bay leaves so I crumbled up three of them. I also used ground allspice generously. I will definitely make this again.

kkmarie
4

kkmarie

9/18/2011

Really special and different than the pot roast from my childhood. The allspice berries and horseradish were great additions. I used brandy instead of rum. My daughter, who is not a beef fan, loved it. Sides of mashed potatoes and brussel sprouts went perfectly.

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