Best 3 Autumn Pot Roast Recipes

As the leaves start to change color and the air gets cooler, it's time to start thinking about autumn pot roast. This classic comfort food is the perfect way to warm up on a chilly day, and it's also a great way to use up some of the seasonal produce that's available this time of year. With so many different recipes to choose from, it can be hard to know where to start. That's why we've put together this guide to help you find the best autumn pot roast recipe for your taste and needs. Whether you're looking for a simple recipe that's perfect for a weeknight meal or a more elaborate recipe that's perfect for a special occasion, we've got you covered.

Let's cook with our recipes!

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

Ingredients

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

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

Ingredients

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

Autumn Pot Roast image

Fork-tender and hearty, this pot roast is an old-fashioned stick-to-your-ribs main dish, assures field editor Shirley Kidd of New London, Minnesota.

Provided by Taste of Home

Categories Dinner

Time 3h20m

Yield 14-16 servings.

Number Of Ingredients 14

Ingredients

1 garlic clove, minced
2 tablespoons canola oil
1 beef rump roast or bottom round roast (5 to 6 pounds)
3 tablespoons cider vinegar
1/2 cup tomato 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 all-purpose flour
1 cup cold water
Salt and pepper to taste

Steps:

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

Nutrition Facts : Calories 234 calories, Fat 9g fat (3g saturated fat), Cholesterol 85mg cholesterol, Sodium 401mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 1g fiber), Protein 29g protein.

Tips:

Choose the right cut of beef: Chuck roast, shoulder roast, and rump roast are all good options for pot roast. These cuts are tough but will become tender when cooked slowly in liquid.
Sear the beef before braising: Searing the beef in a hot pan before adding it to the slow cooker helps to develop flavor and color.
Use a flavorful braising liquid: Beef broth, red wine, and tomato sauce are all good options for braising liquid. You can also add vegetables, herbs, and spices to the liquid for extra flavor.
Cook the pot roast on low heat for a long time: The longer you cook the pot roast, the more tender it will be. Cook the roast on low heat for at least 8 hours, or until the meat is fall-apart tender.
Serve the pot roast with your favorite sides: Mashed potatoes, roasted vegetables, and gravy are all classic sides for pot roast.

Conclusion:

Autumn pot roast is a classic comfort food that is perfect for a cold fall day. With its tender beef, flavorful sauce, and hearty vegetables, this dish is sure to please everyone at the table. So next time you're looking for a delicious and easy meal, give autumn pot roast a try. You won't be disappointed!