Sweet-and-Sour Pot Roast Recipe
- 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.
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
"We loved this roast. Will definitely make this again."
"This was so good for a different kind of pot roast"
"Very good roast recipe, and the potatoes came out perfect! Will definitely make this one again!"
"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!"
"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!!!"
"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 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."
"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."
"This is the best pot roast receipe ever!"
"It had such a nice flavor. My family loves it for a Sunday dinner. Has a different flavor and very good."
"This was just okay. Didn't care for the flavors. Too sour."
"excellent recipe. tip: if you sllice it whilehard," after 1&1/2 hours, it will be easier to slice; then add sliced back into the pot for the rest of the cooking."
"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!"
"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!"
"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."
"I got this recipe several years ago out of the little cook books sold in the grocery store. It's a family favorite!"
"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."
"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."
"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!"
"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."
"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!"
"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."
"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!"
"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!"
"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."
"It was pretty good and very easy."
"Excellent and so easy!!"
"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!"
"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" !"
"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!"
"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."
"I also add carrots to this recipe - it only adds to the flavor."
"I had stated red and yellow...but left out the peppers! Sorry! But to reiterate, that really added a lot of flavor!"
"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!"
"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"
"My wife and I love this recipe. The sauce is a nice blend of sweet and tart...it'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!"
"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."
"My daughter always loved this and had a copy of the recipe with her when she left home."
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.