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Sweet and Sour Pot Roast

Sweet and Sour Pot Roast
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.
2 ServingsPrep: 15 min. Cook: 1 hour 50 min.

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
© Taste of Home 2013

2 of 2

Sweet and Sour Pot Roast (continued)

Directions (continued)

  • juices. Bring to a boil; cook and stir for 1-2 minutes or until
  • thickened. Serve with pot roast and vegetables. Yield: 2 servings.
Nutrition 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.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
© Taste of Home 2013