Autumn Pot Roast II

This tender pot roast is perfect for a weekend autumn dinner. As the beef simmers in the pot, your house will fill with the scent of allspice and peppercorns.

• Preparation Time: 10 mins
• Cooking Time: 3 hr 20 mins
• Total Time: 3 hr 30 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 flour and salt together in a small bowl until well combined; rub into roast. Set aside.

Step 2

Melt butter in a Dutch oven over medium heat. Cook and stir garlic in hot butter until fragrant. Place roast into the pot and cook until browned on all sides. Remove roast to a plate.

Step 3

Arrange onion slices in the bottom of the pot, then place roast on top. Sprinkle with peppercorns, allspice berries, horseradish, and bay leaf. Pour in rum. Cover and simmer over medium-low heat until roast is tender, 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 4

Transfer roast to a platter. Stir gravy in the pot until smooth, then pour over roast.