Potroastinsweetandsoursauce Recipes

SWEET AND SOUR POT ROAST

Steps:

• Mix the first 6 ingredients to make the marinade.
• Pour over beef and marinate in the refrigerator 2 hours to overnight.
• Preheat oven to 300.
• Heat oil in a Dutch oven on top of the stove.
• Add onions, cook briefly and then move to the side of the pan.
• Brown the beef on all sides.
• Add the potatoes, mushrooms and leftover marinade to the pan. The vegetables should be mixed with the onions with the meat on top.
• Bring to a boil.
• Cover and place in the oven.
• Check after a couple hours and add water if necessary.
• Bake around 4 hours or until the meat is falling apart tender.

POT ROAST IN SWEET AND SOUR SAUCE

Steps:

• Set oven to 325 degrees F.
• In a bowl combine all the sauce ingredients together until smooth and well combined, start with 1/3 cup brown sugar if you prefer a sweeter taste you can always add in more during cooking.
• Heat oil in a 5-quart Dutch oven over medium-high heat (use enough oil to cover the bottom of your Dutch oven).
• Season the roast liberally with seasoned salt and fresh ground black pepper; add to the pot and brown well on all sides, then remove to a plate or bowl.
• Add in onions and bell pepper; saute for about 3-4 minutes or until softened).
• Add in the sauce; bring to a medium simmer.
• Add the roast back to the pot and turn a few times to coat in the sauce.
• Cover with a lid then transfer to oven.
• Cook for about 3 to 3-1/2 hours turning the roast over every hour of cooking or you may turn halfway through cooking (cooking times will vary depending on the size of your roast).
• Remove the roast to a cutting board and slice thinly, transfer to a serving platter.
• Remove any fat the has accumulated on top of the sauce, then drizzle some on top of the beef slices.
• Serve remaining sauce on the side.

SWEET 'N' TANGY POT ROAST

Steps:

• Cut meat in half and place in a 5-qt. slow cooker. Sprinkle with salt and pepper. In a bowl, combine the water, ketchup, wine or broth, gravy mix, mustard, Worcestershire sauce and garlic powder; pour over meat. , Cover and cook on low for 9-10 hours or until meat is tender., Combine cornstarch and cold water until smooth. Stir into slow cooker. Cover and cook on high for 30 minutes or until gravy is thickened. Remove meat from slow cooker. Slice and serve with gravy.

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.

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.