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Sweet-and-Sour Pot Roast

 Sweet-and-Sour Pot Roast
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
6-8 ServingsPrep: 30 min. Cook: 4 hours


  • 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


  • 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.
  • 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.
  • 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.
Nutritional Facts: 1 serving (1 each) equals 518 calories, 18 g fat (7 g saturated fat), 111 mg cholesterol, 661 mg sodium,

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Sweet-and-Sour Pot Roast (continued)

Nutritional Facts: 50 g carbohydrate, 4 g fiber, 38 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.