As the autumn air turns cooler and families gather around the dinner table, few things bring comfort quite like a warm, home-cooked meal.
At Camp Street Community Ministries, food has always meant more than nourishment. Since Mrs. Mamie Catlin founded our ministry in 1985, sharing food has been one way we've brought neighbors together, supported families, and demonstrated love through service.
This Autumn Pot Roast recipe comes from our treasured 2004 community cookbook, a collection that preserves the flavors, traditions, and generosity of the people who helped shape Camp Street's history.
As we revisit these recipes, we celebrate not only the meals themselves but also the memories, relationships, and community spirit that make them special.
From our kitchen to yours, may this meal bring warmth to your home and joy to your table.
Autumn Pot Roast
Serves 4
Ingredients Needed
2 tablespoons oil
2 pounds chuck roast
1 package dry onion soup mix
2 cups cider (or apple juice)
4 potatoes, washed and quartered
1 small butternut squash (or other winter squash such as acorn, hubbard, etc.), peeled, washed, sliced into 2-inch pieces
2 tablespoons flour
½ cup water
Black pepper, to taste
Salt, to taste
Method of Preparation
In a large casserole, heat oil until it just starts to smoke, add beef and brown well on all sides. Remove beef and drain any excess fat. Add dry onion soup mix and cider, stir to combine. Add the meat back to the pan and bring to a boil. Adjust heat to a low simmer, cover, and cook for approximately 1½ hours or until meat is tender, keep at a low simmer.
After about 1 hour of cooking time add the potatoes and squash. Cover and continue cooking until meat and vegetables are tender.
Remove the beef and vegetables with a slotted spoon to a warm plate or pan; cover and hold warm.
Set the casserole on medium heat and allow the juices to come to a simmer.
Meanwhile combine the flour with the ½ cup of water and stir to remove lumps. Slowly stir it into the simmering liquid, raise the heat to medium high. Stir continuously and cook until the mixture thickens. Check the seasonings and adjust as needed. Remove from heat. Slice the meat and serve with the sauce and vegetables.
Serving Suggestion
Serve this dish with a salad or a fresh green vegetable to make a complete meal.
Recipe source: Camp Street Community Ministries Cookbook, 2004, page 6.