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

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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.
TOTAL TIME: Prep: 20 min. Cook: 3 hours
MAKES:12-16 servings
TOTAL TIME: Prep: 20 min. Cook: 3 hours
MAKES: 12-16 servings


  • 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

Nutritional Facts

1 each: 258 calories, 14g fat (5g saturated fat), 83mg cholesterol, 627mg sodium, 5g carbohydrate (2g sugars, 0 fiber), 26g protein.


  1. 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.
  2. 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.
  3. 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.
Originally published as Sweet N Sour Pot Roast in Country Woman November/December 2001, p29

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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bakerygirl User ID: 1872037 114975
Reviewed Jul. 11, 2013

"I have been making this recipe for over 10 years now, and as a professional cook, I just have to say that it is absolutely the best pot roast recipe I have ever prepared. People have asked for the recipe over and over again. Up until discovering this recipe in Taste of Home, I was always reluctant to fix pot roast; it's a tricky meat to work with. Try it, you couldn't possibly be disappointed!"

dpolly User ID: 5621792 90160
Reviewed Apr. 19, 2011

"huge disappointment. Wasnt any sweet n sour that I could determine. What a waste of a pot roast."

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