Taste of Home
Sweet-and-Sour Pot Roast
TOTAL TIME: Prep: 30 min. Cook: 4 hours
YIELD: 6-8 servings.
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
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12 small white potatoes, peeled
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1 boneless beef chuck roast (about 3 pounds)
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1 tablespoon canola oil
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1 cup chopped onion
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1 can (15 ounces) tomato sauce
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1/4 cup packed brown sugar
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2 to 3 tablespoons Worcestershire sauce
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2 tablespoons cider vinegar
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1 teaspoon salt
Directions
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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.
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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.
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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.
Nutrition Facts
1 serving: 518 calories, 18g fat (7g saturated fat), 111mg cholesterol, 661mg sodium, 50g carbohydrate (11g sugars, 4g fiber), 38g protein.
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