Sweet 'n' Sour Pot Roast Recipe

3.5 3 3
Sweet 'n' Sour Pot Roast Recipe
Sweet 'n' Sour Pot Roast Recipe photo by Taste of Home
Publisher Photo

Sweet 'n' Sour Pot Roast Recipe

Read Reviews
3.5 3 3
Publisher Photo
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.
MAKES:
12-16 servings
TOTAL TIME:
Prep: 20 min. Cook: 3 hours
MAKES:
12-16 servings
TOTAL TIME:
Prep: 20 min. Cook: 3 hours

Ingredients

  • 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

Directions

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.
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.
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

Nutritional Facts

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

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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forSweet 'n' Sour Pot Roast

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
2124arizona User ID: 845443 268866
Reviewed Jul. 2, 2017

"We lovex this recipe!"

MY REVIEW
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!"

MY REVIEW
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."

Loading Image