Rating: 3 stars
8 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 3
  • 8 Ratings

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

Source: Better Homes and Gardens

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Recipe Summary test

prep:
30 mins
cook:
1 hr 40 mins
total:
1 hr 70 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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

361 calories; fat 10g; cholesterol 84mg; saturated fat 3g; carbohydrates 37g; mono fat 3g; poly fat 2g; insoluble fiber 6g; sugars 18g; protein 32g; vitamin a 243IU; vitamin c 13.6mg; thiamin 0.2mg; riboflavin 0.4mg; niacin equivalents 5.7mg; vitamin b6 0.5mg; folate 60.5mcg; vitamin b12 3.8mcg; sodium 249mg; potassium 997mg; calcium 50.5mg; iron 4.3mg.
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