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

Sweet 'n' Tangy Pot Roast Recipe

Publisher Photo
I fixed this roast the first time I cooked for my husband-to-be more than 20 years ago. For dessert, I made chocolate pudding spooned over marshmallow. He thought he'd died and gone to heaven!"
TOTAL TIME: Prep: 10 min. Cook: 9-1/2 hours
MAKES:8 servings
TOTAL TIME: Prep: 10 min. Cook: 9-1/2 hours
MAKES: 8 servings

Ingredients

  • 1 boneless beef chuck roast (3 pounds)
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup water
  • 1 cup ketchup
  • 1/4 cup red wine or beef broth
  • 1 envelope brown gravy mix
  • 2 teaspoons Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1/8 teaspoon garlic powder
  • 3 tablespoons cornstarch
  • 1/4 cup cold water

Nutritional Facts

One serving (3 ounces cooked beef with 1/2 cup gravy) equals 249 calories, 8 g fat (3 g saturated fat), 89 mg cholesterol, 748 mg sodium, 13 g carbohydrate, 1 g fiber, 30 g protein. Diabetic Exchanges: 3 lean meat, 1 starch.

Directions

  1. Cut meat in half and place in a 5-qt. slow cooker. Sprinkle with salt and pepper. In a bowl, combine the water, ketchup, wine or broth, gravy mix, mustard, Worcestershire sauce and garlic powder; pour over meat.
  2. Cover and cook on low for 9-10 hours or until meat is tender.
  3. Combine cornstarch and cold water until smooth. Stir into slow cooker. Cover and cook on high for 30 minutes or until gravy is thickened. Remove meat from slow cooker. Slice and serve with gravy. Yield: 8 servings.
Originally published as Sweet 'n' Tangy Pot Roast in Light & Tasty December/January 2005, p31

Nutritional Facts

One serving (3 ounces cooked beef with 1/2 cup gravy) equals 249 calories, 8 g fat (3 g saturated fat), 89 mg cholesterol, 748 mg sodium, 13 g carbohydrate, 1 g fiber, 30 g protein. Diabetic Exchanges: 3 lean meat, 1 starch.

Light-Bodied Red Wine

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

Reviews for Sweet 'n' Tangy Pot Roast

AVERAGE RATING
   (15)
RATING DISTRIBUTION
5 Star
 (13)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jan. 28, 2013

"The flavor was very good and the family enjoyed it."

MY REVIEW
Reviewed Mar. 28, 2012

"Just amazing although to get the right amount of time in for cooking I usually cook it for a few hours the day before, refrigerate it and then finish up the following day. I like to add some microwaved potatoes and carrots. Soooo good over egg noodles!"

MY REVIEW
Reviewed May. 6, 2011

"This was pretty good. At first when I tasted the pot roast, I didnt think much of it. But with the sauce it was really good! I'll prob. make this occasionally but still prefer my tradition New England pot roast :)"

MY REVIEW
Reviewed Mar. 22, 2011

"Very good! made it w/ red wine, added mushrooms and it turned out delicious. The gravy was a lot thicker than pictured."

MY REVIEW
Reviewed Feb. 28, 2011

"I started this dish 6:00 this morning and the smell in the house is great. I can't wait to taste the whole thing. The gravy taste sooo good with the Garlic mash potates( just a lil test try)lol and colorful veggie.Thanks I'm keeping it"

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