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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Sweet and Sour Pot Roast Recipe

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This recipe for Sweet and Sour Pot Roast is from The Stallbaumer 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:  
3 lbs. Angus chuck or arm roast
1/4 c. brown sugar
1/4 c. red wine vinegar
1/4 c. soy sauce
2 c. pineapple juice
2 Tbsp. cornstarch dissolved in 1/4 c. water
1/2 tsp. garlic salt
2 tsp. vegetable oil
Directions:
Directions:
Brown roast on all sides in hot oil in a heavy skillet over medium heat. Place browned roast on a rack in a Dutch oven or in a roasting pan with a tight-fitting lid. Combine pineapple juice, soy sauce, brown sugar, vinegar and garlic salt and pour over roast. Cover tightly. Bake in the oven at 325º for 60-70 minutes or until tender. Remove roast from oven and retain cover to keep warm. On top of range, bring liquid in a pan to a boil. Add cornstarch mixture and cook for two minutes or until sauce thickens. Slice meat and serve with brown or wild rice and sauce.

 

 

 

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