Autumn Beef Roast

autumn beef roast

prep time: 15 minutes
cook time: 2 hours
ready in: 2 hours 15 minutes

makes: 8 servings, 10 ounces each


  • 3 lb boneless chuck roast, bottom round or rump roast
  • 1/2 teaspoon salt
  • 1 Tablespoon canola oil
  • 2 cups apple cider
  • 6 whole black peppercorns
  • 6 whole cloves
  • 2 bay leaves
  • 1 lb fresh carrots, peeled and sliced
  • 1 lb yellow onions, peeled and quartered
  • 1 ½ lb white potatoes, peeled and cut into wedges
  • 1/4 cup all-purpose flour
  • 3/4 cup water, divided


  1. Trim fat from roast. Pat roast dry with clean paper towels, rub salt into roast.
  2. Heat oil in a large Dutch oven or large saucepan over medium-high heat. Add roast and brown on all sides.
  3. Add apple cider, peppercorns, cloves and bay leaves. Reduce heat to low, cover with a tight fitting lid.
  4. Simmer for a total of 2 hours, turning roast occasionally.
  5. During the last 45 minutes add vegetables and 1/2 cup cold water, recover pan. Continue to simmer until meat and vegetables are tender.
  6. Transfer meat and vegetables into serving dishes, cover and keep warm.
  7. Strain liquid into a 2 cup measuring cup and discard peppercorns, cloves and bay leaves. If necessary, add enough water to juices to equal 2 cups. Return to Dutch oven.
  8. Stir flour and remaining 1/4 cup cold water together in a small cup. Whip into juices. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 more minute.
  9. Ladle sauce atop sliced beef. Serve hot with vegetables.

per serving: 430 calories, 11g total fat, 4g saturated fat, 100mg cholesterol, 240mg sodium, 45g carbohydrates, 5g dietary fiber, 37g protein

The nutritional content of recipes is calculated by a registered dietitian. Because ingredients and measurements may vary, the values we give are close approximations.