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Sweet and Sour Pot Roast for Two


  • 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.

Nutrition Facts

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


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