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Sweet-and-Sour Pot Roast Recipe

Sweet-and-Sour Pot Roast Recipe

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 YIELD: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


  • 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.

Nutritional Facts

1 serving: 518 calories, 18g fat (7g saturated fat), 111mg cholesterol, 661mg sodium, 50g carbohydrate (11g sugars, 4g fiber), 38g protein.

Reviews for Sweet-and-Sour Pot Roast

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s_pants User ID: 174050 253177
Reviewed Aug. 25, 2016

"Love, love, love this recipe! The sauce is really sooo good! I added about 1 1/2 pounds of baby carrots, a few stalks of celery cut into 2 inch pieces all to the top of the roast in a 6 quart slow cooker."

brenda taylor User ID: 4096857 219741
Reviewed Feb. 4, 2015

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

best of home cooks User ID: 5361390 215311
Reviewed Dec. 19, 2014

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

dschultz01 User ID: 1076910 214929
Reviewed Dec. 14, 2014

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

hockey13 User ID: 1070371 31653
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!"

leegurr User ID: 4372789 31651
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!!!"

maggieroze User ID: 2608134 17375
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."

rdwags62 User ID: 6077205 201404
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."

kdwarren User ID: 3452511 31594
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."

Tor-I User ID: 4312638 39154
Reviewed Oct. 26, 2012

"This is the best pot roast receipe ever!"

glrbsn User ID: 2956326 13233
Reviewed Jul. 11, 2012

"It had such a nice flavor. My family loves it for a Sunday dinner. Has a different flavor and very good."

Pittypat5458 User ID: 6685932 41617
Reviewed Jun. 1, 2012

"This was just okay. Didn't care for the flavors. Too sour."

csaber User ID: 3465813 31593
Reviewed Feb. 8, 2012

"excellent recipe. tip: if you sllice it while

hard," after 1&1/2 hours, it will be easier to slice; then add sliced back into the pot for the rest of the cooking."

c9a9c37b User ID: 2163950 37404
Reviewed Dec. 11, 2011


Mitchlep User ID: 6164225 13039
Reviewed Sep. 18, 2011

"This is by far one of the best pot roast recipes I've ever tried. I made the recipe exactly as the directions say without any substitutions. This was delicious and so easy! We love slow cooker recipes and this is now one of our favorites. I'm sure the leftover roast will make a delicious sandwich tomorrow!"

leegurr User ID: 4372789 13174
Reviewed May. 30, 2011

"This is such an unusual-looking beef recipe that I almost passed it over, but since I had all the ingredients on hand and was in a hurry, I figured I'd give it a try... and I am SO glad I did. It has become our family's favorite slow-cooker beef recipe. The flavor of everything is fantastic and the meat comes out tender every time. Love it!"

lriello User ID: 3031815 12605
Reviewed Feb. 11, 2011

"This is the best and easiest roast to make. I discovered it last year and have been making it ever since. I have added peas or green beans and carrots. I sometimes omit the potatoes and served over rice. Either way delicious. Once I didn't have cider vinegar and used regular vinegar with some apple juice. The only thing I do different is add the potatoes later on so they don't get too soggy. It has never come out bad. I make this for meals to give to new mothers and always get raves!! Try it you won't be sorry."

MY REVIEW User ID: 3590704 6103
Reviewed Jan. 5, 2011

"I got this recipe several years ago out of the little cook books sold in the grocery store. It's a family favorite!"

mjlouk User ID: 1712085 12636
Reviewed Oct. 9, 2010

"We don't love pot roast but this was pretty good. I was lazy and didn't brown the meat or saute the onions and it still turned out really well."

brianna User ID: 1025055 37402
Reviewed Aug. 31, 2010

"The roast was ok. The family did not give it raave reviews and did not care to have it again. They usually love roasts but, not this one and the potatoes did not taste all that good in the sauce."

dreammix User ID: 2609433 13959
Reviewed May. 21, 2010

"I LOVED this recipe! The flavor was not overpowering but so delicious. I had to make a couple changes due to what I had on hand. Instead of Cider Vinegar, I used white wine vinegar and instead of white potatoes, I used small red potatoes unpeeled. WOW....I am very grateful for this new recipe!"

mustanggreen User ID: 5103528 31314
Reviewed May. 1, 2010

"My Husband and little girl is very picky on what I cook so I tryed this and this was a hit in the park. They both loved it and so did I this is a do over."

Badgirl31 User ID: 3210011 9776
Reviewed Feb. 26, 2010

"I added large sweet potato chunks as well as potatoes. I also thicken with a bit of cornstarch at the end for a delicious gravy. It was delicious!"

berumen User ID: 2492959 31313
Reviewed Feb. 24, 2010

"The husband and kid liked this dish. I used rump roast and carrets. I cut the sugar down by half, And didnt need to thicken the sauce, and cooked it on low for 8 hrs."

lpeters86 User ID: 3481982 13154
Reviewed Feb. 2, 2010

"Great recipe! My guests absolutely loved it! I cooked it on high for 8 hours and it turned out wonderfully. I forgot to thicken the sauce, something that I will do next time to add more flavor. Overall, highly recommended!"

obstetrics User ID: 402590 9769
Reviewed Jan. 27, 2010


specialkmom User ID: 4392693 13021
Reviewed Jan. 23, 2010

"I have made this dish twice now. The first time following the directions to a "T"! It was good and tender, however, the Worcestershire sauce was a little overpowering. I made it the second time reducing the Worcestershire sauce to 1 T, reduced the sugar by half and added 2Tof unsweetened applesauce, added carrots and cut my meat into bite size. The results were great and easier to serve with 6 children. My family of 8 loved it! A defenite keeper!"

sauregurke User ID: 526415 41616
Reviewed Dec. 30, 2009

"Has an excellent flavor.I added carrots and the potatoes soaked up some on the gravy,fantastic recipe..I did not have to thicken the sauce."

TBS User ID: 4133304 201403
Reviewed Dec. 6, 2009

"It was pretty good and very easy."

jenvin7806 User ID: 4585026 13020
Reviewed Nov. 30, 2009

"Excellent and so easy!!"

elisa User ID: 1925350 23780
Reviewed Nov. 21, 2009

"I cooked my meat much longer than suggested and also left off the potatoes. I didn't bother to cook the sauce on the stove top afterward either.. it was thick enough in the crock. This makes great leftover subs... just add provolone and mild pepper rings to a toasted bun!"

AngieLuan User ID: 2462620 13111
Reviewed Nov. 6, 2009

"Best pot roast recipe I've tried yet. Awesome flavors & I also added the baby carrots, will have to try the yellow & red bell peppers to the recipe next time. This one is a "keeper" !"

pjmarquart User ID: 1942373 13106
Reviewed Oct. 17, 2009

"Boy, I knew this one sounded familiar. I went to my recipe box and found the exact recipe that I clipped from TOH. Then I noticed at the end of the recipe on-line that it was from TOH Nov 1996, so that's how long I've been using it. It's the best pot roast recipe and the only one I use. I omit the potatoes because I always serve mashed potatoes with it so we can use the delicious sauce as gravy. Leftovers are terrific too!"

pinkteamer User ID: 1602631 201402
Reviewed Oct. 15, 2009

"Delicious down-home taste! Instead of carrots, I add sweet potatoes cut to carrot coin size. They taste like you wish carrots tasted. For Jodi Lam: Crock-Pot is just a brand name for a slow cooker. They all work the same way."

MY REVIEW User ID: 80792 37400
Reviewed Oct. 15, 2009

"I also add carrots to this recipe - it only adds to the flavor."

specialkmom User ID: 4392693 37399
Reviewed Oct. 15, 2009

"I had stated red and yellow...but left out the peppers! Sorry! But to reiterate, that really added a lot of flavor!"

specialkmom User ID: 4392693 12635
Reviewed Oct. 14, 2009

"Very tasty! I did add a few things. I placed slices of red and yellow on top. The flavors soaked down through the sauce, meat and potatoes. Was very good! My kids, ages 6-13, all liked it as well. Thanks!"

Joni Lam User ID: 3322447 12947
Reviewed Oct. 8, 2009

"my husband and I loved this recipe. The only thing I was wondering about was whether there is a difference between a slow cooker and a crockpot?"

conieco User ID: 3364702 37396
Reviewed Aug. 24, 2009

"I use a 7-bone chuck pot roast. I thaw it a bit, then put it in a pan in the oven with cut up potatoes and carrots. I pour two cans of cream of chicken. or mushroom or chicken & mushroom all over it then sprinkle a package of dried onion soup over it all. I cook it about an hour at 350 degrees then gradually turn the heat down and until the the meat is tender. I put it in to cook in the morning and by the afternoon it is tender. When I was teaching, I put it in the morning and just before I left for school, I'd turn it down to 200 degrees. By the time I got home from school, it was done--meat was sooo tender. My family just loves it. I don't leave quite that long at now, but it still turns out really good. C. Christensen"

John B. User ID: 1673196 31473
Reviewed Feb. 7, 2009

"My wife and I love this recipe. The sauce is a nice blend of sweet and's delicious over mashed potatoes too! Ever since I made it the first time, she requests it at least once a month!

I put in carrots with the potatoes and they are delicious with the sauce also!"

makerofgoodies User ID: 1178264 12945
Reviewed Jan. 26, 2009

"This was wonderful. I changed the recipe a little bit, used an 8 oz can of tomato sauce, and then filled the empty can with beer and added that. I didn't put all the potatoes in as called for, becasue I wanted mashed potatoes, but I wish I would have, becasue I did add one, just to give the sauce a little starch, and that potato tasted so good. This is definately a keeper."

lisa53202 User ID: 1079567 37802
Reviewed Aug. 28, 2008

"My daughter always loved this and had a copy of the recipe with her when she left home."

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Wine Pairings

Light-Bodied Red Wine

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