An Autumn Pot Roast Dinner With Cider Gravy Recipes
AN AUTUMN POT ROAST DINNER WITH CIDER GRAVY
The classic pot roast dinner gets a quick, autumn-like makeover in this delicious recipe. Instead of white potatoes, green beans and carrots; it's prepared with creamy sweet potatoes and butternut squash. Warm, sweet spices season the roast, and a delicous apple cider gravy finishes off this comfort meal.
Provided by Feast Your Eyes
Categories One Dish Meal
Time 3h20m
Yield 6-8 serving(s)
Number Of Ingredients 21
Steps:
- In a large stockpot or Dutch oven, heat the oil over a medium flame until hot.
- Rinse-off the roast and pat dry with paper towels. Combine the cumin, cinnamon, cloves, and ginger in small bowl. Rub the spice mixture on both sides of the roast; transfer it to the stockpot/Dutch oven and brown evenly on both sides.
- Remove the roast; pour off the drippings and season it with salt and pepper.
- To the drippings in the stockpot/Dutch oven, add the onions and cook for about 3 minutes while stirring frequently.
- Add the garlic to the onions; continue cooking and stirring for 2 more minutes.
- Combine the soup mix and water; pour into the stockpot/Dutch oven. Add the apple cider and brown sugar; increase the flame to medium-high and give a good stir.
- Cook and stir the cider mixture until the browned bits attached to the stockpot/Dutch oven are dissolved, about 1 - 2 minutes.
- Return the roast to the stockpot/Dutch oven and place sprigs of thyme on top; bring to a boil. Reduce the flame; cover tightly and simmer for 2-1/2 hours.
- Sprinkle the nutmeg and cinnamon over the butternut squash and sweet potatoes, add to the roast along with the mushrooms. Continue simmering, covered for 30 minutes, or until the vegetables and roast are fork-tender.
- Discard thyme sprigs. Remove roast and potatoes to serving platter and keep warm; reserve juices.
- Skim fat from juices; stir in the cornstarch mixture. Bring to a boil, stirring constantly; cook and stir until thickened.
- Carve roast into slices and serve with the vegetables and gravy.
Nutrition Facts : Calories 716.4, Fat 49.1, SaturatedFat 18.6, Cholesterol 156.5, Sodium 456.5, Carbohydrate 23.8, Fiber 2.8, Sugar 10.3, Protein 43.5
AUTUMN POT ROAST II
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.
Provided by thisgurlluvs2cook
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 3h40m
Yield 8
Number Of Ingredients 12
Steps:
- 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.
- 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.
- Transfer roast to a platter. Stir gravy until smooth, and pour over roast.
Nutrition Facts : Calories 453.7 calories, Carbohydrate 6.5 g, Cholesterol 118.6 mg, Fat 31.6 g, Fiber 1.4 g, Protein 27.3 g, SaturatedFat 13.9 g, Sodium 398.4 mg, Sugar 0.8 g
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