Sweet and Sour Pot Roast for Two Recipe

Sweet and Sour Pot Roast for Two Recipe
Sweet and Sour Pot Roast for Two Recipe photo by Taste of Home
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Sweet and Sour Pot Roast for Two Recipe

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This has been a favorite in our family for years. I can still remember how the aroma filled the house and made everyone's mouth's water before Sunday dinner. Here, the recipe is sized for two people.
MAKES:
2 servings
TOTAL TIME:
Prep: 15 min. Cook: 1 hour 50 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 15 min. Cook: 1 hour 50 min.

Ingredients

  • 1/2 teaspoon salt
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried marjoram
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon pepper
  • 1 boneless beef chuck steak (3/4 pound and 3/4 inch thick)
  • 1 tablespoon canola oil
  • 1-1/2 cups water, divided
  • 2 tablespoons white vinegar
  • 2 tablespoons molasses
  • 2 small carrots, cut into chunks
  • 1 large red potato, cut into chunks
  • 1 medium onion, cut into eight wedges
  • 1 tablespoon all-purpose flour

Directions

In a small bowl, combine the salt, thyme, marjoram, nutmeg and pepper. Rub over meat. In a skillet, cook meat in oil until browned on both sides; drain. Combine 1-1/4 cups water, vinegar and molasses. Stir into skillet. Bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours.
Stir in the carrots, potato and onion. Return to a boil. Reduce heat; cover and simmer for 30-40 minutes or until vegetables are tender. Remove meat and vegetables to a serving platter; keep warm. Combine flour and remaining water until smooth. Gradually stir into pan juices. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with pot roast and vegetables. Yield: 2 servings.
Originally published as Sweet 'N' Sour Pot Roast in Cooking for One or Two Cookbook 2003, p130

Nutritional Facts

1 cup: 615 calories, 23g fat (7g saturated fat), 111mg cholesterol, 699mg sodium, 63g carbohydrate (23g sugars, 6g fiber), 39g protein.

  • 1/2 teaspoon salt
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried marjoram
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon pepper
  • 1 boneless beef chuck steak (3/4 pound and 3/4 inch thick)
  • 1 tablespoon canola oil
  • 1-1/2 cups water, divided
  • 2 tablespoons white vinegar
  • 2 tablespoons molasses
  • 2 small carrots, cut into chunks
  • 1 large red potato, cut into chunks
  • 1 medium onion, cut into eight wedges
  • 1 tablespoon all-purpose flour
  1. In a small bowl, combine the salt, thyme, marjoram, nutmeg and pepper. Rub over meat. In a skillet, cook meat in oil until browned on both sides; drain. Combine 1-1/4 cups water, vinegar and molasses. Stir into skillet. Bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours.
  2. Stir in the carrots, potato and onion. Return to a boil. Reduce heat; cover and simmer for 30-40 minutes or until vegetables are tender. Remove meat and vegetables to a serving platter; keep warm. Combine flour and remaining water until smooth. Gradually stir into pan juices. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with pot roast and vegetables. Yield: 2 servings.
Originally published as Sweet 'N' Sour Pot Roast in Cooking for One or Two Cookbook 2003, p130

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