Sweet and Sour Pot Roast Recipe

Sweet and Sour Pot Roast Recipe photo by Taste of Home

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This has been a favorite in our family for years. I can still remember how the aroma filled the house and made everyone's mouth's water before Sunday dinner. Here, the recipe is sized for two people.

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Sweet and Sour Pot Roast Recipe

Prep: 15 min. Cook: 1 hour 50 min.

Yield: 2 Servings

15 110 125

Ingredients

1/2 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon dried marjoram
1/8 teaspoon ground nutmeg
1/8 teaspoon pepper
1 boneless beef chuck steak (3/4 pound and 3/4 inch thick)
1 tablespoon canola oil
1-1/2 cups water, divided
2 tablespoons white vinegar
2 tablespoons molasses
2 small carrots, cut into chunks
1 large red potato, cut into chunks
1 medium onion, cut into eight wedges
1 tablespoon all-purpose flour

Directions

In a small bowl, combine the salt, thyme, marjoram, nutmeg and pepper. Rub over meat. In a skillet, cook meat in oil until browned on both sides; drain. Combine 1-1/4 cups water, vinegar and molasses. Stir into skillet. Bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours.
Stir in the carrots, potato and onion. Return to a boil. Reduce heat; cover and simmer for 30-40 minutes or until vegetables are tender. Remove meat and vegetables to a serving platter; keep warm. Combine flour and remaining water until smooth. Gradually stir into pan juices. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with pot roast and vegetables. Yield: 2 servings.

Nutritional Facts 1 serving (1 cup) equals 615 calories, 23 g fat (7 g saturated fat), 111 mg cholesterol, 699 mg sodium, 63 g carbohydrate, 6 g fiber, 39 g protein.

Originally published as Sweet 'N' Sour Pot Roast in Cooking for One or Two Cookbook , p130