Braised Sweet And Sour Pot Roast Recipes

SWEET-AND-SOUR POT ROAST

Steps:

• 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., 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., 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.

SLOW COOKER SWEET-AND-SOUR POT ROAST

Steps:

• Combine potatoes, carrots, and onion in the bottom of a slow cooker.
• Heat canola oil in a large skillet over medium-high heat. Cook beef roast in the hot oil until browned completely, 2 to 3 minutes per side; place beef roast atop the vegetables.
• Stir tomato sauce, brown sugar, Worcestershire sauce, cider vinegar, and salt together in a bowl; pour over the roast.
• Cook on Low for 10 to 12 hours (or on High for 5 to 6 hours).
• Remove roast and vegetables to a serving platter. Pour sauce into skillet and cook over medium-high heat until thickened, 5 to 10 minutes; serve with the beef and vegetables.

SWEET AND SOUR BEEF POT ROAST IN THE SLOW COOKER

Steps:

• In a small bowl, combine salt, pepper, onion and garlic powders and sprinkle over the roast.
• In the slow cooker, combine broth, vinegar and sugar, and mix well.
• Add the beef and vegetables, cover and turn the slow cooker to LOW. Cook for approximately 8 hours
• Half an hour before serving, remove the beef and vegetables to a plate and tent with foil. Skim fat from the broth.
• Turn heat to HIGH.
• Mix flour and water together in a small bowl to make a slurry, and slowly add to the broth, pouring through a strainer to avoid lumps.
• Replace lid and cook for 30 minute
• Slice beef, serve with gravy, vegetables and your favourite side.

POT ROAST FOR A CROWD

Steps:

• Pat meat dry with paper towels, then season on all sides with salt and pepper. Heat a Dutch oven over high heat for 2 minutes. Then add enough oil to barely coat bottom of pot and heat until shimmering. Sear the meat until golden brown, turning to cook all sides evenly, about 8 minutes. Don't be tempted to turn the meat too soon or it will tear; instead wait until it easily releases from the pot. Once it is nicely browned all over, remove it from the pot. If there are lots of blackened bits on the bottom of the pot, wipe it clean with a paper towel, or deglaze with a little water then discard.
• Reduce heat to medium. Add the olive oil and all of the aromatics, and cook, stirring fairly often, until the onion is translucent, 2 to 3 minutes. You may need to increase the heat after a minute or two if the onion isn't softening, but only slightly. If the garlic or onion begins to burn, add a little water and stir up the browned bits from the bottom of the pan.
• Sprinkle the flour into the pot, and stir to coat everything evenly; cook the flour just long enough to remove the starchy taste without taking on any color, about 30 seconds. Add vinegar and water, and bring to a boil. Deglaze pot, scraping up browned bits from the bottom. Put the roast in the pot; the water should come only about 1 inch up the sides of the meat. Reduce the heat so the liquid is simmering, not boiling, and cover the pot tightly with the lid. While the meat is braising, turn it every 30 minutes; the meat should be almost tender (a sharp knife inserted in the center should meet little resistance) after 2 1/2 to 3 hours. Remove the meat from the pot. Strain braising liquid through a fine sieve, pressing on the solids to extract as much liquid as possible (discard solids).
• Return the roast and the strained liquid to the pot. Nestle the garnish vegetables around the roast, submerging them a bit in the liquid (the liquid should almost reach top of vegetables). Bring the liquid to a boil, then simmer until the vegetables are tender, 15 to 20 minutes. The meat should be very tender by now and give no resistance when pierced with a knife (The meat will be firm enough to slice; if you want it be falling-apart tender, cook 30 minutes more).
• Transfer the meat and vegetables to a serving platter, leaving the sauce behind (there should be about 1 cup). Cover and keep warm near the stove. If the sauce is too thin, heat until reduced (but be mindful of the saltiness, since the more sauce is reduced the saltier it will taste) or thicken it with a bit more flour, whisking until smooth. Add a small amount of vinegar if necessary to balance the flavors. Let roast stand for about 20 minutes, then slice to desired thickness. Spoon some sauce over pot roast and vegetables to moisten and serve with remaining sauce on the side.

SWEET-AND-SOUR POT ROAST

Steps:

• Place the meat in a deep bowl, add the white wine and vinegar and allow to marinate six to eight hours.
• Preheat oven to 350 degrees.
• Remove the meat from the marinade, reserving the marinade, and pat the beef dry. Heat the oil in a heavy three-quart casserole. Add the beef and brown it on all sides. Remove the meat from the casserole and add the onions and carrots and cook over medium-low heat until tender and lightly browned. Stir in the garlic, then add the raisins, ginger, allspice and brown sugar. Add the stock, the reserved marinade and the tomatoes. Bring to a simmer, scraping the bottom of the pan. Stir in the bay leaves and salt and pepper to taste. Return meat to casserole.
• Cover the casserole and place in the oven. Bake for about two hours, until the meat is tender.
• To serve, remove the meat from the casserole and slice it. Arrange on a platter. Reheat the sauce and check seasoninings. Add some or all the lemon juice if the sauce does not seem tart enough. Spoon some of the hot sauce over the meat and pass the rest.
• Alternatively, the meat can be refrigerated overnight in the cooking liquid and the next day the meat can be sliced and the sauce reheated before serving. This will improve the meat's flavor and texture and allow the layer of chilled fat on liquid's surface to be removed and discarded.

ULTIMATE POT ROAST

Steps:

• Preheat oven to 325°. Pat roast dry with a paper towel; tie at 2-in. intervals with kitchen string. Sprinkle roast with pepper and 1-1/2 teaspoons salt. In a Dutch oven, heat oil over medium-high heat. Brown roast on all sides. Remove from pan., Add onions, celery and 1/2 teaspoon salt to the same pan; cook and stir over medium heat 8-10 minutes or until onions are browned. Add garlic, tomato paste, thyme and bay leaves; cook and stir 1 minute longer., Add wine, stirring to loosen browned bits from pan; stir in broth. Return roast to pan. Arrange potatoes, parsnips and carrots around roast; bring to a boil. Bake, covered, until meat is fork-tender, 2-2-1/2 hours., Remove roast and vegetables from pan; keep warm. Discard bay leaves; skim fat from cooking juices. On stovetop, bring juices to a boil; cook until liquid is reduced by half (about 1-1/2 cups), 10-12 minutes. Stir in vinegar and parsley; season with salt and pepper to taste., Remove string from roast. Serve with vegetables and sauce.

BALSAMIC-BRAISED POT ROAST

Steps:

• Preheat oven to 325 degrees.
• Stir together the wine, vinegar and sugar; set aside.
• Heat the olive oil in a heavy Dutch oven over medium heat.
• While the pan is heating, dry the meat with paper towels.
• Sprinkle with about 1/2 teaspoon each salt and pepper.
• Place in the pot and brown well, about 8 minutes per side.
• Remove from the pan.
• Turn the heat to medium-low.
• Put the onions into the pan and sauté until translucent and golden, about 10 minutes.
• Add the garlic; sauté 1 minute.
• Stir in the wine mixture.
• Bring to a boil and continue cooking at a low boil 3 minutes.
• Stir in the undrained tomatoes, raisins, strips of lemon zest and beef broth.
• Bring to a boil, reduce the heat and simmer 5 minutes.
• Put the pot roast back into the pan.
• Bring the liquid back to a simmer, cover and place on center oven rack of preheated oven.
• Cook 1 hour.
• Turn the meat, recover and continue cooking about 1 1/2 hours longer, or until the meat is very tender, offering little resistance when pierced with a fork.
• While the meat is cooking, put the olives, parsley and grated lemon zest on a cutting surface and chop together finely.
• Refrigerate until ready to use.
• Remove the roast from the oven.
• Transfer the meat to a cutting surface and cover with a piece of aluminum foil.
• Degrease the cooking juices.
• Purée about 1 1/2 cups and pour back into the remaining juices.
• Add more salt and pepper if needed.
• Cut the meat across the grain in thin slices.
• Put into the sauce.
• Keep warm on low heat.
• Cook the pasta according to package directions.
• Drain well.
• Pour into a large serving bowl.
• Toss with the olive mixture and some of the sauce.
• Spoon onto serving plates along with the meat.
• Serve extra sauce to the side.
• Note: Use a vegetable peeler to remove strips of the lemon zest, removing only the yellow part of the peel.