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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Sweet-and-Sour Pot Roast Recipe

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This recipe for Sweet-and-Sour Pot Roast is from The Loller Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
12 small white potatoes, peeled
1 small bag of baby carrots
1/2 sliced yellow & red bell peppers (optional)
1 boneless beef chuck roast (about 3 lbs.)
1 tbsp. canola oil
1 cup chopped onion
1 can (15oz) tomato sauce
1/4 cup packed brown sugar
2 to 3 tbsp. Worcestershire sauce
2 tbsp. cider vinegar
1 tsp. salt
Directions:
Directions:
Place potatoes & carrots in a large 5-quart slow cooker. Trim fat from roast; cut in half. Brown in oil on all sides in a large skillet. Transfer meat to the slow cooker. In the same skillet, saute onion until tender. Stir in the tomato sauce, brown sugar, Worcestershire sauce, vinegar & salt. Pour over meat. Add the bell pepper slices on top. Cover & cook on high for 4 to 5 hours or until meat is tender.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This is the best Pot Roast I've made & makes a complete meal.

 

 

 

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