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

Sweet-and-Sour Pot Roast Recipe

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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
Test Kitchen Approved
TOTAL TIME: Prep: 30 min. Cook: 4 hours
MAKES: 6-8 servings


  • 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.


  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

Light-Bodied Red Wine

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

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Reviewed Feb. 4, 2015

"We loved this roast. Will definitely make this again."

Reviewed Dec. 19, 2014

"This was so good for a different kind of pot roast"

Reviewed Dec. 14, 2014

"Very good roast recipe, and the potatoes came out perfect! Will definitely make this one again!"

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!"

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!!!"

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