Autumn Pot Roast

Recipe By: Taste of Home
Serving Size: 14

• 1 garlic clove, minced
• 2 Tablespoons cooking oil
• 5 Pounds rump roast, boneless
• 3 Tablespoons cider, or red wine vinegar
• 1/2 Cup tomate 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 flour
• 1 Cup water, cold

In a dutch oven over medium heat, saute garlic in oil for 1 minute. Add the roast; brown on all sides. 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 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 four and cold water until smooth; stir into pan juices. Bring to a boil; cook and stir for 2 minutes. Season with salt and pepper. Slice roast; serve with vegetables and gravy.