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I grew up on a farm, and we ate beef often. I was so pleased to find this recipe 15 years ago, since it gives pot roast a new mouthwatering flavor. I'm always looking for no-fuss delicious meals, and this slow-cooked supper is definitely one of them.—Erica Warkentin, Dundas, Ontario
Nutritional Facts 1 serving (1 each) equals 518 calories, 18 g fat (7 g saturated fat), 111 mg cholesterol, 661 mg sodium, 50 g carbohydrate, 4 g fiber, 38 g protein.
Originally published as Sweet-and-Sour Pot Roast in Taste of Home October/November 1996, p39
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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Reviewed on Feb. 17, 2013 by maggieroze
This pot roast recipe is fantastic. I followed the recipe closely, although I added carrots too. I used white vinegar as that's what I had, and a can of chopped tomatoes instead of tomato sauce. I cooked it about 5 hours. Poured the juices into a sauce pan and added a couple spoons of corn starch to thicken it. It was perfectly tender and very tasty. I was a bit leery of the idea of sweet and sour -- wondered if it would overwhelm the beef. But really, we didn't detect a pronounced sweet and sour-ness so much as just really, really good flavor. I will be using this recipe again and again. Thanks for excellent recipe.
Reviewed on Jan. 24, 2013 by rdwags62
My mom used to make a sweet and sour pot roast. I was excited to find this one. It is really good and moist. Great flavor.
Reviewed on Nov. 13, 2012 by kdwarren
Easy to put together and very tasty. Has a definite tang to it. I think next time I will throw in some carrots with the potatoes.
Reviewed on Oct. 26, 2012 by Tor-I
This is the best pot roast receipe ever!
Reviewed on Jul. 11, 2012 by glrbsn
It had such a nice flavor. My family loves it for a Sunday dinner. Has a different flavor and very good.
Reviewed on Jun. 01, 2012 by Pittypat5458
This was just okay. Didn't care for the flavors. Too sour.
Reviewed on Feb. 08, 2012 by csaber
excellent recipe. tip: if you sllice it whilehard," after 1&1/2 hours, it will be easier to slice; then add sliced back into the pot for the rest of the cooking.
excellent recipe. tip: if you sllice it while
hard," after 1&1/2 hours, it will be easier to slice; then add sliced back into the pot for the rest of the cooking.
Reviewed on Dec. 11, 2011 by c9a9c37b
Delicious!
Reviewed on Sep. 18, 2011 by Mitchlep
This is by far one of the best pot roast recipes I've ever tried. I made the recipe exactly as the directions say without any substitutions. This was delicious and so easy! We love slow cooker recipes and this is now one of our favorites. I'm sure the leftover roast will make a delicious sandwich tomorrow!
Reviewed on May. 30, 2011 by leegurr
This is such an unusual-looking beef recipe that I almost passed it over, but since I had all the ingredients on hand and was in a hurry, I figured I'd give it a try... and I am SO glad I did. It has become our family's favorite slow-cooker beef recipe. The flavor of everything is fantastic and the meat comes out tender every time. Love it!
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