Sweet ‘n’ Sour Pot Roast

Name: Sweet 'n' Sour Pot Roast
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Yield: 12-16 servings.
Cuisine: Asian Appetizers, Asian Dinners, Comfort Food Dinner Recipes, Comfort Food Recipes
Ingredients: 1 teaspoon garlic salt; 1/2 teaspoon ground mustard; 1/4 teaspoon pepper; 1 boneless beef chuck roast (4-1/2 to 5 pounds); 2 tablespoons vegetable oil; 2 cups water; 1/2 cup soy sauce; 2 tablespoons white vinegar; 2 tablespoons honey; 1 tablespoon celery seed; 2 tablespoons minced fresh gingerroot; 6 tablespoons cornstarch; 1/2 cup cold water; Hot cooked brown rice, optional

Just a whiff of this pot roast reminds me of my grandmother—she's been making this family favorite for over 40 years. For variety, try it with a whole chicken, or add potatoes, carrots and onions or Chinese vegetables to the pot.

Ingredients

1 teaspoon garlic salt
1/2 teaspoon ground mustard
1/4 teaspoon pepper
1 boneless beef chuck roast (4-1/2 to 5 pounds)
2 tablespoons vegetable oil
2 cups water
1/2 cup soy sauce
2 tablespoons white vinegar
2 tablespoons honey
1 tablespoon celery seed
2 tablespoons minced fresh gingerroot
6 tablespoons cornstarch
1/2 cup cold water
Hot cooked brown rice, optional

Directions

Combine garlic salt, mustard and pepper; rub over entire roast. In a Dutch oven, brown roast on all sides in oil over medium-high heat; drain. Combine the water, soy sauce, vinegar, honey, celery seed and ginger; pour over roast. Bring to a boil. Reduce heat; cover and simmer for 3 to 3-1/2 hours or until meat is tender.
Remove roast from pan and keep warm. pour pan drippings and loosened brown bits into a measuring cup. Skim fat, reserving drippings. Add enough water, if needed, to measure 5 cups. Return to Dutch oven.
Combine cornstarch and cold water until smooth; gradually add to drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice roast; serve with gravy and brown rice if desired.

Nutrition Facts

1 each: 258 calories, 14g fat (5g saturated fat), 83mg cholesterol, 627mg sodium, 5g carbohydrate (2g sugars, 0 fiber), 26g protein.

Reviews

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Average Rating:

2124arizona

Jul 2, 2017

We lovex this recipe!
bakerygirl

Jul 11, 2013

I have been making this recipe for over 10 years now, and as a professional cook, I just have to say that it is absolutely the best pot roast recipe I have ever prepared. People have asked for the recipe over and over again. Up until discovering this recipe in Taste of Home, I was always reluctant to fix pot roast; it's a tricky meat to work with. Try it, you couldn't possibly be disappointed!
dpolly

Apr 19, 2011

huge disappointment. Wasnt any sweet n sour that I could determine. What a waste of a pot roast.