SWEET-AND-SOUR POT ROAST
I grew up on a farm, and we ate beef often. I was so pleased to find this recipe 15 years ago, since it gives pot roast a new mouthwatering flavor. I'm always looking for no-fuss delicious meals, and this slow-cooked supper is definitely one of them.-Erica Warkentin, Dundas, Ontario
Provided by Taste of Home
Categories Dinner
Time 4h30m
Yield 6-8 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 518 calories, Fat 18g fat (7g saturated fat), Cholesterol 111mg cholesterol, Sodium 661mg sodium, Carbohydrate 50g carbohydrate (11g sugars, Fiber 4g fiber), Protein 38g protein.
BOHEMIAN SWEET AND SOUR CABBAGE
This recipe is so old it could be considered "antique." It was my Grandmother's recipe. When I prepared it, I was an adult but it definitely rang childhood memory bells. I did remember the delicious taste. My Grandmother wrote out this recipe as I am reproducing it and on the recipe she noted that this dish is good with roast pork or pork chops, dumplings and applesauce. An excellent meal from Central Europe! (Bread dumplings are now available in the freezer section of the supermarket.)
Provided by Lorraine of AZ
Categories Vegetable
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Brown the onion in the shortening, only to a golden color. Do not brown.
- Add the water, vinegar, sugar, salt and pepper. Bring the liquid to a boil. (This liquid is just enough for this size cabbage.).
- Put cabbage in; sprinkle with caraway seed if you wish.
- Boil for 1/2 hour.
- Sprinkle with flour. Stir it up and boil just a few seconds for the flour to dissolve.
- Grandmother notes that you shouldn't "put cooked cabbage in the freezer -- just in box." (Box is the old-time short way of saying "icebox" -- we would say refrigerator!).
SWEET AND SOUR POT ROAST FOR TWO
This has been a favorite in our family for years. I can still remember how the aroma filled the house and made everyone's mouth's water before Sunday dinner. Here, the recipe is sized for two people.
Provided by Taste of Home
Categories Dinner
Time 2h5m
Yield 2 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, combine the salt, thyme, marjoram, nutmeg and pepper. Rub over meat. In a skillet, cook meat in oil until browned on both sides; drain. Combine 1-1/4 cups water, vinegar and molasses. Stir into skillet. Bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours., Stir in the carrots, potato and onion. Return to a boil. Reduce heat; cover and simmer for 30-40 minutes or until vegetables are tender. Remove meat and vegetables to a serving platter; keep warm. Combine flour and remaining water until smooth. Gradually stir into pan juices. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with pot roast and vegetables.
Nutrition Facts :
POT ROAST WITH SWEET AND SOUR CABBAGE
Make and share this Pot Roast With Sweet and Sour Cabbage recipe from Food.com.
Provided by Hey Jude
Categories Roast Beef
Time 3h50m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- In an 8-qt. Dutch oven over medium-high heat, in hot oil, cook the roast until it's well browned on all sides.
- Stir in the onions, vinegar, salt, sugar, caraway seeds, pepper and 1/4 cup water; heat to boiling.
- Reduce heat to low; cover and simmer 2 1/2 hours or until the meat is fork tender, turning meat occasionally.
- Meanwhile, coarsely shred cabbage, discarding any tough ribs, and set it aside.
- When meat is done, remove it to a large platter and keep it warm.
- Skim off fat from liquid in Dutch oven.
- Add the cabbage to the liquid and over medium-high heat, heat it to boiling.
- Reduce heat to low, cover and simmer 30 minutes or until cabbage is tender, stirring often.
- Mix the flour and 1/4 cup water until blended.
- Gradually stir flour mixture into cabbage in Dutch oven.
- Cook over medium heat, stirring gently, until mixture is thickened.
- Spoon the cabbage around the meat on platter and serve.
Nutrition Facts : Calories 419.9, Fat 29.6, SaturatedFat 11.2, Cholesterol 93.9, Sodium 802.1, Carbohydrate 11.6, Fiber 2.2, Sugar 6, Protein 26.6
SLOW COOKER SWEET-AND-SOUR POT ROAST
This roast is one of my family's all-time favorites. It makes the house smell amazing all day. If you have leftovers, the sauce is a delicious au-jus-style sauce.
Provided by SB
Categories World Cuisine Recipes Asian
Time 10h35m
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 529.6 calories, Carbohydrate 59.9 g, Cholesterol 105.3 mg, Fat 16.2 g, Fiber 9.2 g, Protein 36.9 g, SaturatedFat 5.4 g, Sodium 993.9 mg, Sugar 21.5 g
SWEET-AND-SOUR POT ROAST
Provided by Florence Fabricant
Categories dinner, roasts, main course
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 16
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.
Nutrition Facts : @context http, Calories 452, UnsaturatedFat 11 grams, Carbohydrate 19 grams, Fat 23 grams, Fiber 2 grams, Protein 37 grams, SaturatedFat 8 grams, Sodium 764 milligrams, Sugar 12 grams, TransFat 0 grams
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