Sweet 'n' Sour Pot Roast Recipe

Sweet 'n' Sour Pot Roast Recipe photo by Taste of Home

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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.

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Sweet 'n' Sour Pot Roast Recipe

Prep: 20 min. Cook: 3 hours

Yield: 12-16 Servings

20 180 200

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 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.

Nutritional 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.

Originally published as Sweet N Sour Pot Roast in Country Woman November/December 2001, p29