Fall Stout Pot Roast With Autumn Vegetables Recipes

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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

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

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