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

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4.5 12 19
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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! —Carol Mulligan, Honeoye Falls, New York
TOTAL TIME: Prep: 10 min. Cook: 9-1/2 hours
MAKES:12 servings
TOTAL TIME: Prep: 10 min. Cook: 9-1/2 hours
MAKES: 12 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

232 calories: 3 ounce-weight, 11g fat (4g saturated fat), 74mg cholesterol, 537mg sodium, 9g carbohydrate (6g sugars, 0g fiber), 23g protein Diabetic Exchanges: 0 starch, 3 lean meat

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: 12 servings.
Originally published as Sweet 'n' Tangy Pot Roast in Light & Tasty December/January 2005, p31

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
(19)
RATING DISTRIBUTION
5 Star
 (14)
4 Star
 (4)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
jaybabe_123
Reviewed Jul. 25, 2016

"This was awful. I will never make this recipe again. And there is nothing in the list of ingredients to make it "sweet." The sauce basically tasted like extra salty ketchup."

MY REVIEW
juicyfruit007
Reviewed May. 4, 2016

"This was good. I'd make it again."

MY REVIEW
mszim1
Reviewed Feb. 5, 2015

"Every bit as good as it says!!"

MY REVIEW
rebelwithoutaclue
Reviewed Jan. 31, 2015

"Not a big slow cooker fan, so I put the roast in my French Oven (Dutch Oven with enamel coating) for 3 hrs at 300 degrees. I use the same recipe and it is fork tender. I also place a piece of tin foil over the pot and put the lid on top of that to insure a real tight fit."

MY REVIEW
bunny99
Reviewed Jan. 28, 2013

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

MY REVIEW
Luvorlando
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
shessuchariot
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
lsal86
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
Regina815
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"

MY REVIEW
EEJJ
Reviewed Feb. 22, 2011

"I have made this recipe several times over the past few years. It is the BEST & easiest roast beef."

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