Autumn Pot Roast

Autumn Pot Roast

INGREDIENTS

• 1 garlic clove, minced
• 2 tablespoons vegetable oil
• 1 (5 pound) boneless beef rump roast
• 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

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.