Autumn Pot Roast II

This tender roast is perfect for a weekend night dinner. After a few minutes of preparation, the roast is set on the back of the stove to simmer, filling the house with the scents of allspice and peppercorns.

• Preparation Time: 10 mins
• Cooking Time: 3 hr 30 mins
• Total Time: 3 hr 40 mins
• Calories: 454 Calories

Ingredients

• 1 teaspoon salt
• 2 tablespoons all-purpose flour
• 4 tablespoons butter
• 2 cloves garlic, minced
• 1 large onion, sliced thin
• 1 (4 pound) boneless beef chuck roast
• 12 whole peppercorns
• 12 whole allspice berries
• 1 tablespoon finely grated raw horseradish
• 0.5 cup water
• 0.5 cup rum
• 0.5 cup bay leaf, crumbled

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

Transfer roast to a platter. Stir gravy until smooth, and pour over roast.