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Autumn Pot Roast

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Autumn Pot Roast

Autumn Pot Roast

Need a gluten free and dairy free main course? Autumn Pot Roast could be a spectacular recipe to try. This recipe makes 8 servings with 391 calories, 41g of protein, and 10g of fat each. This recipe covers 31% of your daily requirements of vitamins and minerals. A mixture of water, horseradish, sweet potatoes, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes roughly 3 hours and 15 minutes. Autumn Pot Roast, Autumn Pot Roast, and Instant Pot Pot Roast (pressure cooker pot roast) + VIDEO are very similar to this recipe.

Instructions

1
Sprinkle meat with salt and pepper. In a Dutch oven, brown meat in oil.
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Salt And PepperSalt And Pepper
MeatMeat
Cooking OilCooking Oil
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Dutch OvenDutch Oven
2
Drain and remove from the heat. In a large saucepan, combine the cranberries, water and sugar. Cook and stir over medium heat until cranberries pop and liquid is slightly thickened, about 8 minutes.
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CranberriesCranberries
SugarSugar
WaterWater
PopPop
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Sauce PanSauce Pan
3
Remove from the heat.
4
Add the broth and horseradish; pour over meat.
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HorseradishHorseradish
BrothBroth
MeatMeat
5
Place cinnamon stick and cloves in a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag.
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Cinnamon StickCinnamon Stick
CloveClove
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Kitchen TwineKitchen Twine
CheeseclothCheesecloth
6
Add to Dutch oven. Cover and bake at 325° for 2 hours.
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Dutch OvenDutch Oven
OvenOven
7
Meanwhile, in a large saucepan, bring 6 cups water to a boil.
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WaterWater
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Sauce PanSauce Pan
8
Add pearl onions; boil for 3 minutes.
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Pearl OnionPearl Onion
9
Drain and rinse in cold water; peel and set aside.
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WaterWater
10
Add sweet potatoes to Dutch oven. Cover and cook 15 minutes longer.
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Sweet PotatoSweet Potato
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Dutch OvenDutch Oven
11
Add carrots and onions; cover and cook 30-40 minutes more or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°).
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CarrotCarrot
OnionOnion
MeatMeat
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Kitchen ThermometerKitchen Thermometer
12
Remove meat and vegetables; keep warm. Discard spice bag.
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VegetableVegetable
MeatMeat
13
Cool pan juices for 10 minutes; transfer to a blender. Cover and process until smooth; return to pan.
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BlenderBlender
Frying PanFrying Pan
14
Combine cornstarch and cold water until smooth. Gradually whisk into pan juices. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
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Corn StarchCorn Starch
WaterWater
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WhiskWhisk
Frying PanFrying Pan
15
Serve with meat and vegetables.
Ingredients you will need
VegetableVegetable
MeatMeat
DifficultyExpert
Ready In3 hrs, 15 m.
Servings8
Health Score55
Dairy FreeGluten Free
DietsGluten FreeDairy Free
Dish TypesLunchMain CourseMain DishDinner
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