• 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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Ingredients

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Directions

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  • 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.

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  • 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; 10 g total fat; 3 g saturated fat; 2 g polyunsaturated fat; 3 g monounsaturated fat; 84 mg cholesterol; 249 mg sodium. 997 mg potassium; 37 g carbohydrates; 6 g fiber; 18 g sugar; 32 g protein; 243 IU vitamin a; 14 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 6 mg niacin equivalents; 0 mg vitamin b6; 60 mcg folate; 4 mcg vitamin b12; 50 mg calcium; 4 mg iron;

Reviews

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