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Sweet-and-Sour Pot Roast Recipe
Sweet-and-Sour Pot Roast Recipe photo by Taste of Home

Sweet-and-Sour Pot Roast Recipe

Publisher Photo
I grew up on a farm, and we ate beef often. I was so pleased to find this recipe 15 years ago, since it gives pot roast a new mouthwatering flavor. I'm always looking for no-fuss delicious meals, and this slow-cooked supper is definitely one of them.—Erica Warkentin, Dundas, Ontario
TOTAL TIME: Prep: 30 min. Cook: 4 hours
MAKES:6-8 servings
TOTAL TIME: Prep: 30 min. Cook: 4 hours
MAKES: 6-8 servings

Ingredients

  • 12 small white potatoes, peeled
  • 1 boneless beef chuck roast (about 3 pounds)
  • 1 tablespoon canola oil
  • 1 cup chopped onion
  • 1 can (15 ounces) tomato sauce
  • 1/4 cup packed brown sugar
  • 2 to 3 tablespoons Worcestershire sauce
  • 2 tablespoons cider vinegar
  • 1 teaspoon salt

Nutritional Facts

1 serving (1 each) equals 518 calories, 18 g fat (7 g saturated fat), 111 mg cholesterol, 661 mg sodium, 50 g carbohydrate, 4 g fiber, 38 g protein.

Directions

  1. Place potatoes in a 5-qt. slow cooker. Trim fat from roast; cut in half. In a large skillet, brown roast in oil on all sides. Transfer to slow cooker.
  2. Reserve 1 tablespoon drippings; saute onion in reserved drippings until tender. Stir in the tomato sauce, brown sugar, Worcestershire sauce, vinegar and salt. Pour over roast.
  3. Cover and cook on high for 4-6 hours or until meat is tender. Before serving, pour sauce into a skillet. Cook and stir over medium-high heat until reduced and thickened. Serve with potatoes and beef. Yield: 6-8 servings.
Originally published as Sweet-and-Sour Pot Roast in Taste of Home October/November 1996, p39

Nutritional Facts

1 serving (1 each) equals 518 calories, 18 g fat (7 g saturated fat), 111 mg cholesterol, 661 mg sodium, 50 g carbohydrate, 4 g fiber, 38 g protein.

Light-Bodied Red Wine

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

Reviews for Sweet-and-Sour Pot Roast

AVERAGE RATING
   (41)
RATING DISTRIBUTION
5 Star
 (30)
4 Star
 (9)
3 Star
 (1)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed Mar. 8, 2014

This is an easy and tasty pot roast. Nice to have the potatoes covered in the sauce! My company loved this dish, and I didn't change a thing!

MY REVIEW
Reviewed Aug. 28, 2013

This is the most fantastic slow-cooker pot roast recipe ever! I've been making it for years, and I'll share a secret: it's every bit as good with venison (we like elk) as with beef. Because we like them, I nearly always put thick-sliced onions in the pot before the rest of the ingredients, and generally sear the meat on the outside gas barbecue instead of on the stove top (cleaner, and still quick). Haven't had to cook the sauce at the end to reduce/thicken, either. Yummy!!!

MY REVIEW
Reviewed Feb. 17, 2013

This pot roast recipe is fantastic. I followed the recipe closely, although I added carrots too. I used white vinegar as that's what I had, and a can of chopped tomatoes instead of tomato sauce. I cooked it about 5 hours. Poured the juices into a sauce pan and added a couple spoons of corn starch to thicken it. It was perfectly tender and very tasty. I was a bit leery of the idea of sweet and sour -- wondered if it would overwhelm the beef. But really, we didn't detect a pronounced sweet and sour-ness so much as just really, really good flavor. I will be using this recipe again and again. Thanks for excellent recipe.

MY REVIEW
Reviewed Jan. 24, 2013

My mom used to make a sweet and sour pot roast. I was excited to find this one. It is really good and moist. Great flavor.

MY REVIEW
Reviewed Nov. 13, 2012

Easy to put together and very tasty. Has a definite tang to it. I think next time I will throw in some carrots with the potatoes.

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