Sweet And Sour Pot Roast In Tomato Sauce Recipes

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SLOW COOKER SWEET-AND-SOUR POT ROAST



Slow Cooker Sweet-and-Sour Pot Roast image

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

6 small white potatoes, peeled
12 carrots, chopped
1 cup chopped onion
1 tablespoon canola oil
1 (3 pound) boneless beef chuck roast
1 (15 ounce) can tomato sauce
¼ cup packed brown sugar
2 tablespoons Worcestershire sauce, or more to taste
2 tablespoons cider vinegar
1 teaspoon salt

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



Sweet-and-Sour Pot Roast image

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

12 small white potatoes, peeled
1 boneless beef chuck roast (about 3 pounds)
1 tablespoon canola oil
1 cup chopped onion
1 can (15 ounces) tomato sauce
1/4 cup packed brown sugar
2 to 3 tablespoons Worcestershire sauce
2 tablespoons cider vinegar
1 teaspoon salt

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.

POT ROAST IN SWEET AND SOUR SAUCE



Pot Roast in Sweet and Sour Sauce image

Prep time includes browning the roast, this is started on top of the stove then finished cooking in the oven --- the exact amounts really do not matter for this recipe I just eyeball all ingredients, start with 1/3 cup brown sugar and add in more if needed while cooking, when I make this I find that for my taste I need more than 1/3 cup --- the cayenne was left as optional if you like some heat then add it in and adjust to taste or you may used crushed chili flakes, there is tons of sauce to this so there is no need to double the amounts --- cooking time is only estimated it will depend on the size of your roast, this will also work well using a pork roast.

Provided by Kittencalrecipezazz

Categories     Roast Beef

Time 3h25m

Yield 8 serving(s)

Number Of Ingredients 15

6 tablespoons oil (or as needed to coat the bottom of the pot)
1 (3 -4 lb) boneless beef chuck roast
seasoning salt or white salt
fresh ground black pepper
2 medium onions, chopped
1 small green bell pepper, seeded and chopped (optional)
1 (8 ounce) can tomato sauce
1 cup beef broth or 1 cup water
1/4 cup lemon juice (no substitutes, can use bottled lemon juice)
1/2 cup ketchup
1/3-1/2 cup brown sugar (or to taste)
1 1/2 teaspoons garlic powder
1 tablespoon Worcestershire sauce
1 pinch cayenne pepper (add in for some heat and adjust to taste) (optional)
1 teaspoon liquid smoke (optional)

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.

Nutrition Facts : Calories 600.4, Fat 43.7, SaturatedFat 14.8, Cholesterol 117.5, Sodium 514.2, Carbohydrate 19, Fiber 0.9, Sugar 15.1, Protein 32.5

SWEET AND SOUR POT ROAST IN TOMATO SAUCE



Sweet and Sour Pot Roast in Tomato Sauce image

One of my favorite childhood recipes. I found it again in my mother's handwritten cookbook... I don't know where she got it (neither of my grandmothers made pot roast like this).

Provided by DrGaellon

Categories     Roast Beef

Time 2h45m

Yield 12 serving(s)

Number Of Ingredients 12

1 -2 white onion, chopped
2 tablespoons oil (or chicken fat)
salt and pepper, to taste
3 lbs beef brisket
1 bay leaf
1 (13 1/2 ounce) can tomato sauce (may need 2 cans)
1 (28 ounce) can crushed tomatoes
1/2 cup sugar
lemon juice, to taste
dried thyme, to taste
dried oregano, to taste
garlic powder, to taste

Steps:

  • Saute onion in fat until brown. Remove from pan and set aside.
  • Season meat on all sides with salt and pepper, then brown in fat remaining in pot.
  • Pour tomato sauce over meat. Add onions back, along with bay leaves.
  • Cover tightly and simmer one hour.
  • Remove meat from pot and slice across the grain into 1/4 inch (or slightly thinner) slices. Return to pot.
  • Add crushed tomatoes, sugar, lemon, and any other seasonings you like (thyme, oregano, garlic). Simmer another hour or more.
  • This can also be made in a crockpot - after browning the onions and the meat, put everything into a crockpot for 6 hours on high or 8-10 hours on low.

Nutrition Facts : Calories 437.2, Fat 32.5, SaturatedFat 12.4, Cholesterol 82.8, Sodium 383.1, Carbohydrate 15.8, Fiber 1.5, Sugar 12.5, Protein 20.2

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