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

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4.5 43 46
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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
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: 518 calories, 18g fat (7g saturated fat), 111mg cholesterol, 661mg sodium, 50g carbohydrate (11g sugars, 4g fiber), 38g 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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Maria User ID: 9140237 264612
Reviewed Apr. 12, 2017

"delicious! used honey instead of brown sugar because of our diet restrictions"

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."

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