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Sweet 'n' Tangy Pot Roast Recipe

Sweet 'n' Tangy Pot Roast Recipe

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 YIELD:12 servings


  • 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


  • 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.

Nutritional Facts

3 ounce-weight: 232 calories, 11g fat (4g saturated fat), 74mg cholesterol, 537mg sodium, 9g carbohydrate (6g sugars, 0 fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch.

Reviews for Sweet 'n' Tangy Pot Roast

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jaybabe_123 User ID: 5537162 251835
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."

juicyfruit007 User ID: 1404522 247876
Reviewed May. 4, 2016

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

mszim1 User ID: 8064392 219844
Reviewed Feb. 5, 2015

"Every bit as good as it says!!"

rebelwithoutaclue User ID: 4288906 219312
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."

bunny99 User ID: 99797 64153
Reviewed Jan. 28, 2013

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

Luvorlando User ID: 4246835 62078
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!"

shessuchariot User ID: 5896569 66889
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 :)"

lsal86 User ID: 5361202 130584
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."

Regina815 User ID: 5848685 66888
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"

EEJJ User ID: 4734159 155726
Reviewed Feb. 22, 2011

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

Joscy User ID: 2694585 151048
Reviewed Jan. 25, 2009

"This sounds great. Will be making this soon for my meat and potatoes husband.

Thank you for sharing!"

mary2171 User ID: 849290 79131
Reviewed Feb. 8, 2008

"Sounds really good!! Have to try this recipe!!  TY"

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Wine Pairings

Light-Bodied Red Wine

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