Autumn Pot Roast Recipes

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AUTUMN POT ROAST



Autumn Pot Roast image

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.

Provided by Taste of Home

Categories     Dinner

Time 3h20m

Yield 14-16 servings.

Number Of Ingredients 14

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 all-purpose flour
1 cup cold water
Salt and pepper to taste

Steps:

  • In a Dutch oven over medium heat, saute garlic in oil for 1 minute. Add the roast; brown on all sides. , 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. , 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.

Nutrition Facts : Calories 234 calories, Fat 9g fat (3g saturated fat), Cholesterol 85mg cholesterol, Sodium 401mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 1g fiber), Protein 29g protein.

AUTUMN POT ROAST II



Autumn Pot Roast II image

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

1 teaspoon salt
2 tablespoons all-purpose flour
1 (4 pound) boneless beef chuck roast
2 cloves garlic, minced
4 tablespoons butter
1 large onion, sliced thin
12 whole peppercorns
12 whole allspice berries
1 tablespoon finely grated raw horseradish
½ cup bay leaf, crumbled
½ cup rum
½ cup water

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

AUTUMN POT ROAST



Autumn Pot Roast image

When the brisk autumn arrives, I tend to cook with fresh apple cider quite a bit. There is nothing like the crisp, tangy taste! Over the years, I began to add it to my pot roast recipe, and it became a family favorite. It just adds a hint of sweetness that really lifts the gravy from average to wonderful. Even "non-Pot Roast Lovers" (which there happen to be quite a few) enjoy this twist. I also know most people like potatoes in their pot roast, but I always serve my pot roast with either Recipe #290398 or Recipe #343221. I would love to try this in the slow cooker sometime, too!

Provided by JackieOhNo

Categories     Roast Beef

Time 3h30m

Yield 6-8 serving(s)

Number Of Ingredients 14

3 tablespoons fresh apple cider
1/2 cup tomato juice
2 tablespoons ketchup
1 tablespoon sugar
2 teaspoons salt
1/4 teaspoon pepper
2 tablespoons vegetable oil
1 garlic clove, minced
1 (5 lb) boneless beef rump roast
1 lb baby carrots
1/2 lb white pearl onion
1/2 cup all-purpose flour
1 cup cold water
salt and pepper

Steps:

  • In a large bowl, combine apple cider, tomato juice, ketchup, sugar, salt and pepper and set aside.
  • Heat oil in Dutch oven over medium heat; add garlic and saute it for about 1 minutes. Add the roast, and turn with tongs to brown on each side. Pour the reserved liquid mixture over the roast, then cover the Dutch oven. Simmer for 2 hours, then add the carrots and onions; cover and cook for another hour longer or until meat and vegetables are tender. Remove roast and vegetables to a serving platter; tent with foil to keep warm.
  • After de-fatting pan juices, add water measure 3 cups. Mix flour and cold water until smooth and stir into pan juices. Bring to a boil and cook, stirring constantly, for 2 minutes or until thickened. Season with salt and pepper. Slice roast and add back to Dutch oven with vegetables. Pour in gravy. Turn to coat evenly with gravy, then transfer to serving platter to serve.

Nutrition Facts : Calories 905.1, Fat 53.2, SaturatedFat 19.5, Cholesterol 238.1, Sodium 1147, Carbohydrate 22.4, Fiber 2.3, Sugar 9.2, Protein 79.2

AUTUMN POT ROAST



Autumn Pot Roast image

Autumn is here and with it lots of root vegetables and what better way to cook them than in the crock-pot with a delicious pork loin roast and a delicious pomegranate-orange reduction. A secret to properly cooked crock-pot vegetables is to cut them into uniform size, keeping them in larger chunks that will hold up to the longer cooking time. Serve this with a green salad and corn muffins for a complete meal.

Provided by PaulaG

Time 4h30m

Yield 4-6 serving(s)

Number Of Ingredients 14

2 cups pomegranate juice
1/4 cup sugar
1 medium orange, juice and zest
1 2/3 lbs boneless pork loin roast
2 garlic cloves, cut in slivers
3/4 teaspoon herbes de provence
4 teaspoons olive oil, divided
1/2 cup chicken stock
1 leek
3/4 lb butternut squash
1 large parsnip
2 large carrots
2 celery ribs
salt and pepper

Steps:

  • In a small saucepan, combine the pomegranate juice, sugar, orange juice and zest; bring to a boil and reduce to 1/2 to 2/3 cup. The mixture should be thick and syrupy a little thicker than maple syrup. Reserve the reduction in the refrigerator until needed.
  • Prepare the pork loin sirloin roast by cutting small slits in meat and inserting the garlic slivers, sprinkle with Herbes De Provence and rub into meat; set aside.
  • Prepare the leek by cutting off tough dark green top, cut the light green and white portion in half, slice and then rinse well under running water to remove grit that is trapped between the layers.
  • In a small skillet warm 2 teaspoons olive oil and when warm add the leek, saute until wilted; turn into a 4 quart crock pot.
  • In the same pan, adding a touch more oil if needed, quickly sear the pork loin roast on all sides; remove meat to a platter and deglaze the pan with 1/2 cup chicken stock. Scrape up browned bits and pour into crock-pot over the leeks.
  • Peel the squash, remove seeds and cut into 1 inch cubes.
  • Scrub the parsnip and carrots, cut in uniform chunks, cutting larger ends in half.
  • Wash the celery and cut in 1 inch lengths.
  • Layer the vegetables into the crock-pot and season lightly season with salt and freshly ground pepper, top with seasoned roast; cover and cook on low for 4 to 6 hours or until meat and vegetables are tender.
  • Remove the meat and vegetables from the drippings; allow the meat to rest about 10 to 15 minutes before slicing.
  • Bring the pomegranate reduction to a boil and remove from heat.
  • To serve, drizzle a serving plate with the reduction, top with sliced meat and vegetables.

Nutrition Facts : Calories 567.5, Fat 21.3, SaturatedFat 3.9, Cholesterol 121.9, Sodium 192.1, Carbohydrate 51.4, Fiber 4.4, Sugar 36.6, Protein 43.4

FALL STOUT POT ROAST WITH AUTUMN VEGETABLES



Fall Stout Pot Roast with Autumn Vegetables image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 12h10m

Yield 6 to 8 servings

Number Of Ingredients 18

4 pounds boneless beef chuck roast, tied (ask your butcher to do this)
Kosher salt and freshly cracked black pepper
1/4 cup canola oil
1/2 cup all-purpose flour
2 carrots, peeled and cut into large chunks
2 turnips, peeled and cut into large chunks
1 red onion, cut into large chunks
2 tablespoons tomato paste
5 cloves garlic, peeled
3 sprigs fresh thyme
2 bay leaves
Two 12-ounce bottles stout beer
2 cups beef stock
4 tablespoons butter
2 cups frozen pearl onions
2 cups frozen green peas
1/4 cup thinly sliced chives
2 tablespoons chopped fresh tarragon

Steps:

  • The night before, season the chuck roast liberally with salt and pepper and refrigerate uncovered.
  • When ready to cook, preheat the oven to 300 degrees F.
  • In a large Dutch oven, heat the canola oil over medium-high heat. Season the chuck roast again with salt and pepper and dust with flour, shaking off the excess. Sear on all sides, browning the meat evenly, 4 to 6 minutes per side. Remove the roast to a plate, then add the carrots, turnips and onion to the pot. Lower the heat to medium and cook, stirring occasionally, until the vegetables are caramelized, 6 to 8 minutes. Stir in the tomato paste, garlic, thyme and bay leaves and cook another 2 minutes.
  • Add the roast back to the pot, then add the beer and beef stock. Nestle the roast down among the vegetables so that it is mostly submerged in the liquid. Bring to a simmer. Cover, leaving the lid slightly ajar, and place in the oven to cook under very tender, 3 to 3 1/2 hours, testing with a small knife for tenderness after 3 hours.
  • Meanwhile, heat the butter in saucepot over medium-low heat, add the pearl onions and peas and season with salt and pepper. Cook, stirring occasionally, until the onions and peas are warmed through, 3 to 5 minutes.
  • Once the roast is done, remove it from the pot and cut off the string. Discard the thyme and bay leaves. If you'd like the sauce thicker, place the Dutch oven back on the stove and bring to a simmer over medium-high heat. Simmer, stirring occasionally, until the liquid is reduced to the desired thickness (you're looking for a rich and smooth sauce).
  • To plate, slice the roast into thick slices. Place the vegetables on a platter, then the beef, then ladle the sauce over. Spoon the peas and onions on top and sprinkle with the chives and tarragon.

AUTUMN POT ROAST



Autumn Pot Roast image

This pot roast is infused with fresh tomatoes, onions, carrots, and potatoes and is prepared in a slow cooker.

Provided by shanacerny

Categories     Main Dish Recipes     Beef     Pot Roast Recipes

Time 4h15m

Yield 8

Number Of Ingredients 11

1 tablespoon salt
1 tablespoon ground black pepper
2 teaspoons dried parsley
2 teaspoons dried oregano
2 pounds beef pot roast
4 potatoes, cut into chunks
2 cups baby carrots
1 tomato, cut into chunks
½ yellow onion, cut into chunks
1 (6.5 ounce) can tomato sauce
½ cup water

Steps:

  • Sprinkle salt, black pepper, parsley, and oregano evenly over beef pot roast. Place roast in a slow cooker; add potatoes, carrots, tomato, and onion atop the beef. Pour tomato sauce and water over the beef and vegetables.
  • Cook on High for 4 hours.

Nutrition Facts : Calories 258.8 calories, Carbohydrate 25.5 g, Cholesterol 47 mg, Fat 9.8 g, Fiber 4.5 g, Protein 17.5 g, SaturatedFat 3.8 g, Sodium 1051.6 mg, Sugar 4.5 g

SLOW-COOKER AUTUMN POTROAST



Slow-Cooker Autumn Potroast image

This is one of my all time favorite slow-cooker recipes. It's always comforting, when the weather is chilly outside, to come home to this warm, home-cooked meal. -Mary Hankins, Kansas City, Missouri

Provided by Taste of Home

Categories     Dinner

Time 6h30m

Yield 6 servings.

Number Of Ingredients 13

1 boneless beef chuck roast (3 pounds)
1 teaspoon salt, divided
1/2 teaspoon pepper, divided
1 tablespoon olive oil
1-1/2 pounds sweet potatoes, cut into 1-inch pieces
2 medium parsnips, cut into 1/2 inch pieces
1 large sweet onion, cut into chunks
1/3 cup sun-dried tomatoes (not packed in oil)
3 garlic cloves, minced
1 teaspoon dried thyme
2 bay leaves
1 can (14-1/2 ounces) reduced-sodium beef broth
3/4 cup dry red wine or additional reduced-sodium beef broth

Steps:

  • Cut roast in half; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. In a large skillet, brown meat in oil on all sides; drain. , Transfer to a 5-qt. slow cooker. Top with sweet potatoes, parsnips, onion, sun-dried tomatoes, garlic, thyme, bay leaves and remaining salt and pepper. Combine broth and wine; pour over vegetables. , Cover and cook on low for 6-8 hours or until meat and vegetables are tender. Skim fat. Discard bay leaves. If desired, thicken cooking juices.

Nutrition Facts : Calories 593 calories, Fat 24g fat (9g saturated fat), Cholesterol 149mg cholesterol, Sodium 732mg sodium, Carbohydrate 39g carbohydrate (21g sugars, Fiber 6g fiber), Protein 48g protein.

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