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Sweet 'n' Sour Pot Roast

Sweet 'n' Sour Pot Roast
Just a whiff of this pot roast reminds me of my grandmother—she's been making this family favorite for over 40 years. For variety, try it with a whole chicken, or add potatoes, carrots and onions or Chinese vegetables to the pot.
12-16 ServingsPrep: 20 min. Cook: 3 hours

Ingredients

  • 1 teaspoon garlic salt
  • 1/2 teaspoon ground mustard
  • 1/4 teaspoon pepper
  • 1 boneless beef chuck roast (4-1/2 to 5 pounds)
  • 2 tablespoons vegetable oil
  • 2 cups water
  • 1/2 cup soy sauce
  • 2 tablespoons white vinegar
  • 2 tablespoons honey
  • 1 tablespoon celery seed
  • 2 tablespoons minced fresh gingerroot
  • 6 tablespoons cornstarch
  • 1/2 cup cold water
  • Hot cooked brown rice, optional

Directions

  • Combine garlic salt, mustard and pepper; rub over entire roast. In a
  • Dutch oven, brown roast on all sides in oil over medium-high heat;
  • drain. Combine the water, soy sauce, vinegar, honey, celery seed and
  • ginger; pour over roast. Bring to a boil. Reduce heat; cover and
  • simmer for 3 to 3-1/2 hours or until meat is tender.
  • Remove roast from pan and keep warm. pour pan drippings and loosened
  • brown bits into a measuring cup. Skim fat, reserving drippings. Add
  • enough water, if needed, to measure 5 cups. Return to Dutch oven.
  • Combine cornstarch and cold water until smooth; gradually add to
© Taste of Home 2013

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Sweet 'n' Sour Pot Roast (continued)

Directions (continued)

  • drippings. Bring to a boil; cook and stir for 2 minutes or until
  • thickened. Slice roast; serve with gravy and brown rice if desired.
  • Yield: 12-16 servings.
Nutrition Facts: 1 serving (1 each) equals 258 calories, 14 g fat (5 g saturated fat), 83 mg cholesterol, 627 mg sodium, 5 g carbohydrate, trace fiber, 26 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
© Taste of Home 2013