Sweet 'n' Tangy Pot Roast Recipe

4.5 15 22
Sweet 'n' Tangy Pot Roast Recipe
Sweet 'n' Tangy Pot Roast Recipe photo by Taste of Home
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Sweet 'n' Tangy Pot Roast Recipe

Read Reviews
4.5 15 22
Publisher Photo
I fixed this roast the first time I cooked for my husband-to-be more than 20 years ago. For dessert, I made chocolate pudding spooned over marshmallow. He thought he'd died and gone to heaven! —Carol Mulligan, Honeoye Falls, New York
MAKES:
12 servings
TOTAL TIME:
Prep: 10 min. Cook: 9-1/2 hours
MAKES:
12 servings
TOTAL TIME:
Prep: 10 min. Cook: 9-1/2 hours

Ingredients

  • 1 boneless beef chuck roast (3 pounds)
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup water
  • 1 cup ketchup
  • 1/4 cup red wine or beef broth
  • 1 envelope brown gravy mix
  • 2 teaspoons Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1/8 teaspoon garlic powder
  • 3 tablespoons cornstarch
  • 1/4 cup cold water

Directions

Cut meat in half and place in a 5-qt. slow cooked. Sprinkle with salt and pepper. In a bowl, combine the water, ketchup, wine or broth, gravy mix, mustard, Worcestershire sauce and garlic powder; pour over meat. Cover and cook on low for 9-10 hours or until meat is tender.
Combine cornstarch and cold water until smooth. Stir into slow cooker. Cover and cook on high for 30 minutes or until gravy is thickened. Remove meat from slow cooker. Slice and serve with gravy. Yield: 8 servings.
Originally published as Sweet 'n' Tangy Pot Roast in Light & Tasty December/January 2005, p31

Nutritional Facts

3 ounce-weight: 232 calories, 11g fat (4g saturated fat), 74mg cholesterol, 537mg sodium, 9g carbohydrate (6g sugars, 0 fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch.

  • 1 boneless beef chuck roast (3 pounds)
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup water
  • 1 cup ketchup
  • 1/4 cup red wine or beef broth
  • 1 envelope brown gravy mix
  • 2 teaspoons Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1/8 teaspoon garlic powder
  • 3 tablespoons cornstarch
  • 1/4 cup cold water
  1. Cut meat in half and place in a 5-qt. slow cooked. Sprinkle with salt and pepper. In a bowl, combine the water, ketchup, wine or broth, gravy mix, mustard, Worcestershire sauce and garlic powder; pour over meat. Cover and cook on low for 9-10 hours or until meat is tender.
  2. Combine cornstarch and cold water until smooth. Stir into slow cooker. Cover and cook on high for 30 minutes or until gravy is thickened. Remove meat from slow cooker. Slice and serve with gravy. Yield: 8 servings.
Originally published as Sweet 'n' Tangy Pot Roast in Light & Tasty December/January 2005, p31

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Reviews forSweet 'n' Tangy Pot Roast

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MY REVIEW
squeakymouse User ID: 134400 271392
Reviewed Aug. 5, 2017

"Used beef cubes and added pickapepper for more spice. Also used more garlic and more wine."

MY REVIEW
burkepa User ID: 4734295 270026
Reviewed Jul. 26, 2017

"Pretty sure this was published by Mable Hoffman in the seventies as "Spicy Wine Pot Roast". It is the first company worthy recipe I learned to make as a young bride. I use more garlic--a teaspoon of granulated, or a few cloves of fresh garlic. Also add thyme, about a half teaspoon dried. I substitute some dry red wine for part of the water. I also use a quartered onion along with baby carrots and potatoes (cut them into quarters) on the bottom of the crock, roast rides on top, topped with the sauce. it is of course wonderful with mashed potatoes as well. It is not sweet but it is a keeper."

MY REVIEW
Psalm127-3 User ID: 7749892 270014
Reviewed Jul. 26, 2017

"I will make this prob this weekend for supper. my thots are I will utilize both the red wine&beef broth. will someone PLEASE tell me the pount of 1/8 t garlic powder...why bother even adding 1/8 teaspoon of anything? I see this sooooo many times in ingredient lists and for the life of me never used 1/8 teaspoon in anything in any recipe ever. what's the point?"

MY REVIEW
jaybabe_123 User ID: 5537162 251835
Reviewed Jul. 25, 2016

"This was awful. I will never make this recipe again. And there is nothing in the list of ingredients to make it "sweet." The sauce basically tasted like extra salty ketchup."

MY REVIEW
juicyfruit007 User ID: 1404522 247876
Reviewed May. 4, 2016

"This was good. I'd make it again."

MY REVIEW
mszim1 User ID: 8064392 219844
Reviewed Feb. 5, 2015

"Every bit as good as it says!!"

MY REVIEW
rebelwithoutaclue User ID: 4288906 219312
Reviewed Jan. 31, 2015

"Not a big slow cooker fan, so I put the roast in my French Oven (Dutch Oven with enamel coating) for 3 hrs at 300 degrees. I use the same recipe and it is fork tender. I also place a piece of tin foil over the pot and put the lid on top of that to insure a real tight fit."

MY REVIEW
bunny99 User ID: 99797 64153
Reviewed Jan. 28, 2013

"The flavor was very good and the family enjoyed it."

MY REVIEW
Luvorlando User ID: 4246835 62078
Reviewed Mar. 28, 2012

"Just amazing although to get the right amount of time in for cooking I usually cook it for a few hours the day before, refrigerate it and then finish up the following day. I like to add some microwaved potatoes and carrots. Soooo good over egg noodles!"

MY REVIEW
shessuchariot User ID: 5896569 66889
Reviewed May. 6, 2011

"This was pretty good. At first when I tasted the pot roast, I didnt think much of it. But with the sauce it was really good! I'll prob. make this occasionally but still prefer my tradition New England pot roast :)"

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