Sweet-and-Sour Pot Roast

Name: Sweet-and-Sour Pot Roast
Prep time: 30 min
Cook time: 4 h
Total time: 4 h 30 min
Yield: 6-8 servings.
Ingredients: 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

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

Ingredients

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

Directions

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.
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.
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.

Nutrition Facts

1 serving: 518 calories, 18g fat (7g saturated fat), 111mg cholesterol, 661mg sodium, 50g carbohydrate (11g sugars, 4g fiber), 38g protein.

Originally published as Swwt-and-Sour Pot Roast in Taste of Home October/November 1996

Reviews

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Average Rating:

Maria

Apr 12, 2017

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

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

Feb 4, 2015

We loved this roast. Will definitely make this again.
best of home cooks

Dec 19, 2014

This was so good for a different kind of pot roast
dschultz01

Dec 14, 2014

Very good roast recipe, and the potatoes came out perfect! Will definitely make this one again!
hockey13

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

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

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

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

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.