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

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


  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