Sweet 'n' Sour Pot Roast Recipe
- 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
- 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.
1 each: 258 calories, 14g fat (5g saturated fat), 83mg cholesterol, 627mg sodium, 5g carbohydrate (2g sugars, trace fiber), 26g protein
Reviews for Sweet 'n' Sour Pot Roast
"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!"
"huge disappointment. Wasnt any sweet n sour that I could determine. What a waste of a pot roast."
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.