Recipe Background
The Sweet & Sour Pot Roast is what Sunday dinner is all about... although we cannot blame you if you want this meal for every day of the week. This easy slow cooker meal basically makes itself. The beef is fall-apart tender and succulent, with fluffy potatoes, softened garden vegetables, and a rich, sweet, and, yes, sour sauce served on top or alongside... this is a dinner made in heaven! Sweet & Sour Pot Roast has everything you need to feel restored and rejuvenated after a long day!
The Sweet & Sour Pot Roast is what Sunday dinner is all about... although we cannot blame you if you want this meal for every day of the week. This easy slow cooker meal basically makes itself. The beef is fall-apart tender and succulent, with fluffy potatoes, softened garden vegetables, and a rich, sweet, and, yes, sour sauce served on top or alongside... this is a dinner made in heaven! Sweet & Sour Pot Roast has everything you need to feel restored and rejuvenated after a long day!
Ingredients
- 12 small white potatoes peeled
- 12 carrots chopped
- 1 cup onion chopped
- 1 tablespoon canola oil
- 1 (3-pound) beef chuck roast boneless
- 1 (15-ounce) can tomato sauce
- 1/4 cup brown sugar packed
- 2 tablespoons Worcestershire sauce
- 2 tablespoons cider vinegar
- 1 teaspoon salt
Directions
- In a slow cooker, add the potatoes, the carrots, and the onions.
- In a large skillet over medium-high heat, add the canola oil.
- Add the beef roast to the hot oil and cook, turning the roast as needed, until it is browned completely, about 2-3 minutes per side.
- Transfer the roast to the slow cooker, placing it on top of the vegetable mixture.
- In a bowl, add the tomato sauce, the brown sugar, the Worcestershire sauce, the cider vinegar, and the salt and whisk to combine.
- Pour the sauce mixture over the roast in the slow cooker.
- Cover the slow cooker and cook until the roast is fall-apart tender and cooked through, about 5-6 hours on high or 10-12 hours on low.
- Using tongs, transfer the roast and the vegetables to a serving platter.
- In a skillet over medium-high heat, add the cooking liquids and cook, while stirring, until it thickens into a sauce, about 5-10 minutes.
- Serve the roast and the vegetables with the sauce.
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