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Company Pot Roast

This recipe adds apples, parsnips, dried plums, and a savory rub of garlic, sage, and cayenne pepper to classic pot roast.

2.5 by 5 people
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  • Makes: 8 servings
  • Prep: 30 mins
  • Cook: 1 hr 40 mins

Company Pot Roast



  1. Trim fat from meat. In a small bowl stir together garlic, sage, salt, and black pepper. Pat garlic-spice mixture on the surface of the meat. In a 5-1/2- to 6-quart Dutch oven over medium heat brown roast on all sides in hot oil. Drain off fat. Sprinkle cayenne pepper on roast. Pour water over roast; add onion. Bring to boiling; reduce heat. Simmer, tightly covered, for 1 hour and 20 minutes.
  2. Add fruit and vegetables to meat. Return to boiling; reduce heat. Simmer, covered, for 20 to 25 minutes more or until parsnips or carrots and apples are tender, adding water if necessary. With a slotted spoon transfer all to a platter, reserving juices in Dutch oven. Keep warm.
  3. For gravy, measure juices; skim off fat. If necessary, remove some of the juices or add enough water to juices to equal 1-1/2 cups. Return to Dutch oven. In a small bowl whisk together the 1/2 cup cold water and flour until smooth. Stir into juices in pan. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Season to taste with salt and pepper. Stir in balsamic vinegar. Serve gravy with roasted meat, vegetables, and fruit. Makes 8 to 10 servings.

Nutrition Facts (Company Pot Roast)

    Per serving:
  • 361 kcal cal.,
  • 10 g fat
  • (3 g sat. fat,
  • 2 g polyunsaturated fat,
  • 3 g monounsatured fat),
  • 84 mg chol.,
  • 249 mg sodium,
  • 37 g carb.,
  • 6 g fiber,
  • 18 g sugar,
  • 32 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



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