A wonderful pot roast for autumn! When I was a little girl, my mother prepared this recipe for our family. We all enjoyed it, and I now prepare it for my husband, who feels the same way. Carrots can be added to the pot during the final 30 minutes of cooking if you desire them with the pot roast.
| Prep Time: | 10 mins |
| Cook Time: | 3 hrs 30 mins |
| Total Time: | 3 hrs 40 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 teaspoon salt
- 2 tablespoons all-purpose flour
- 1 (4 pound) boneless beef chuck roast
- 2 cloves garlic, minced
- 4 tablespoons butter
- 1 large onion, sliced thin
- 12 whole peppercorns
- 12 whole allspice berries
- 1 tablespoon finely grated raw horseradish
- ½ cup bay leaf, crumbled
- ½ cup rum
- ½ cup water
Instructions
- 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.
- 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.
- Transfer roast to a platter. Stir gravy until smooth, and pour over roast.
Nutrition Facts
| Calories | 454 kcal |
| Carbohydrate | 7 g |
| Cholesterol | 119 mg |
| Dietary Fiber | 1 g |
| Protein | 27 g |
| Saturated Fat | 14 g |
| Sodium | 398 mg |
| Sugars | 1 g |
| Fat | 32 g |
| Unsaturated Fat | 0 g |
Reviews
If this recipe was versatile, then it’s going to taste great! I used garlic instead of horseradish, and replaced the rum with red wine. Also, it took far less time to cook. Furthermore, I used more cooking liquid than required. However, that much liquid gave an awesome gravy to boot. Highly recommend making it for Christmas dinner.. If you don’t prefer turkey.
This roast is really good, my husband has been asking for it every since I made it the first time. I am now on time number 4. I strain the juices after the roast is cooked and make a gravy delicious
I added mushrooms and cooked in a chicken fryer pan . The roast fell apart and it was delicious. I will definitely make it again.
Loved this. The only rum I had was my husband’s bottle of Kracken. It was fantastic, but next time I will go with normal spiced rum to save some $$. Also we don’t like onions so I put baby carrots in the bottom of my crock pot and onion powder in the flour mixture. Delicious.
Really special and different than the pot roast from my childhood. The allspice berries and horseradish were great additions. I used brandy instead of rum. My daughter, who is not a beef fan, loved it. Sides of mashed potatoes and brussel sprouts went perfectly.
I served this for Christmas dinner, and everyone loved it. It got raves from the youngest after the first bite.
Love how the reviewer down below rates this recipe negatively because she didn’t like the review I left on one of her recipes.
Honestly, I have NO clue what all the fuss is about? This beef was okay but surely nothing to rave about. It was moist but the flavoring wasn’t doing it for us. Pot Roast it isn’t. It has an odd taste. I cooked it and had to double the seasoning to cover the meat. I can make a better pot roast in 1/2 the time, that comes out just as moist and tastier. I also don’t get the “Autumn” part?
This recipe worked very well for me — I needed a pot roast and I didn’t have time for the Crock Pot. While I agree that it didn’t taste near as strong as it smelled, if you make a gravy from the pan drippings and use it on the meat it was wonderful! I also didn’t want to use up all of my bay leaves so I crumbled up three of them. I also used ground allspice generously. I will definitely make this again.
We found the recipe as it is written a bit bland. The roast came out tender and the rum and allspice added a unique flavor, but it just was not happening for us. We doctored up the gravy with browning sauce, thickened it with browned flour and also sour cream, salt and pepper. I would not have enjoyed the roast without the gravy. Maybe someone who enjoys milder seasonings in their recipes would appreciate this one.
I followed this recipe almost exactly and it was tasty. The allspice, rum, and horseradish gave it a unique deliciousness. I normally make pot roast in my crock pot, so this was the first time I had made beef gravy from the drippings. I thickened it with corn starch and cream. The bay and allspice flavors were very pleasant. I considered using a half cup of bay leaves like the recipe suggested, but that would have tapped me out, so I just used 3 leaves instead.