50+ Friends Club Cookbook
Meat and Wild Game

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Autumn Pot Roast

From the Kitchen of: Dori

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1		clove, Garlic, minced
2	Tbsp.	Cooking Oil
1		boneless Rump Roast (5-6 lb)
3	Tbsp.	cider or red vinegar
1/2	c.	Tomato Juice
2	Tbsp.	Ketchup
1	Tbsp.	Sugar
2	tsp.	Salt
1/4	tsp.	Pepper
8	med	Caroots, cut into thirds
1/2	lb	Small Whole Onions
1/2	c.	Flour
1	c.	cold Water
		salt and pepper to taste

• In Dutch Oven, over med. heat, saute garlic for 1 minute. Add roast; brown on all sides.
• Combine vinegar, tomato juice, ketchup, sugar, salt and pepper and pour over roast.
• Cover and simmer for 2 hours.
• Add the carrots and onions; cover and cook for 1 more hour or until meat and veggies are tender.
• Remove to 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/water juices. Bring to boil and stir to thicken. Season with salt and pepper as desired.
• Yields 14-16 servings.