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Sweet 'n' Tangy Pot Roast

 Sweet 'n' Tangy Pot Roast
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!"
8 ServingsPrep: 10 min. Cook: 9-1/2 hours


  • 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


  • 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.
  • Cover and cook on low for 9-10 hours or until meat is tender.
  • 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.

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Sweet 'n' Tangy Pot Roast (continued)

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.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.