Sweet And Sour Pot Roast In Tomato Sauce Recipes

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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

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

Real comfort food. This is my family's favorite beef recipe. This is a very flexible recipe. You can really use a 4-6 lb roast and can change the vegetables as you like - ie add carrots or leave out mushrooms. The main thing is the marinade.

Provided by Jeri Roth Lande

Categories     Meat

Time 4h30m

Yield 1 pot roast, 10 serving(s)

Number Of Ingredients 11

1/3 cup sugar
1/3 cup honey
1/3 cup fresh lemon juice
1/2 teaspoon allspice
1/4 teaspoon pepper
salt
5 lbs chuck roast
3 onions, sliced
1 tablespoon olive oil
3 -4 potatoes, cut up
1/4 lb mushroom, sliced

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.

Nutrition Facts : Calories 456.6, Fat 15.3, SaturatedFat 6.4, Cholesterol 149.7, Sodium 190.1, Carbohydrate 31.9, Fiber 2.2, Sugar 18.2, Protein 50

SWEET 'N' TANGY POT ROAST



Sweet 'n' Tangy Pot Roast image

I fixed this roast the first time I cooked for my husband-to-be more than 20 years ago. For dessert, I made chocolate pudding spooned over marshmallow. He thought he'd died and gone to heaven! -Carol Mulligan, Honeoye Falls, New York

Provided by Taste of Home

Categories     Dinner

Time 9h40m

Yield 12 servings.

Number Of Ingredients 12

1 boneless beef chuck roast (3 pounds)
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup water
1 cup ketchup
1/4 cup red wine or beef broth
1 envelope brown gravy mix
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1/8 teaspoon garlic powder
3 tablespoons cornstarch
1/4 cup cold water

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.

Nutrition Facts : Calories 232 calories, Fat 11g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 537mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges

CROCK POT SWEET AND SOUR ROAST



Crock Pot Sweet and Sour Roast image

Make and share this Crock Pot Sweet and Sour Roast recipe from Food.com.

Provided by MizzNezz

Categories     One Dish Meal

Time 8h10m

Yield 6 serving(s)

Number Of Ingredients 9

4 potatoes, quartered
1 boneless beef chuck roast (3 lbs)
1 tablespoon oil
1 cup chopped onion
1 (14 ounce) can diced tomatoes
1/3 cup brown sugar
2 tablespoons Worcestershire sauce
2 tablespoons cider vinegar
1/2 teaspoon salt

Steps:

  • Place potatoes in crock pot.
  • Cut roast into 6 serving pieces.
  • Brown roast in hot oil in a skillet.
  • Put roast on top of potatoes.
  • Add onions to skillet; saute 1 minute.
  • Add remaining ingredients and mix well.
  • Pour over roast in crock pot.
  • Cook on low for 7-8 hours, until meat is tender.

SWEET AND SOUR BEEF POT ROAST IN THE SLOW COOKER



Sweet and Sour Beef Pot Roast in the Slow Cooker image

The slow cooker is the real hero in this braised pot roast. Get a head start by prepping the beef, veggies and broth the night before.

Provided by Annacia

Categories     Roast Beef

Time 8h10m

Yield 4-6 serving(s)

Number Of Ingredients 13

1 teaspoon salt (5 mL)
1/2 teaspoon pepper (2 mL)
1 teaspoon onion powder (5 mL)
1 teaspoon garlic powder (5 mL)
1 (3 lb) cross rib beef roast (1.5 kg)
3 3/4 cups beef broth, low sodium (900 mL)
1/2 cup cider vinegar (125 mL)
1/2 cup lightly packed brown sugar (125 mL)
1 small onion, coarsely chopped
2 medium carrots, coarsely chopped
2 stalks celery, coarsely chopped
1/2 cup all-purpose flour (60 m)
1/4 cup water (60 mL)

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.

SWEET AND SOUR POT ROAST



Sweet and Sour Pot Roast image

I found this recipe at Tops market courtesy of Certified Angus Beef. I have not tried this recipe, but I'm posting it for safe keeping.

Provided by internetnut

Categories     Weeknight

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 9

3 lbs certified angus beef cross-rib roasts (English or Chuck arm pot roast)
1/4 cup brown sugar
1/4 cup red wine vinegar
1/4 cup soy sauce
2 cups pineapple juice
2 tablespoons cornstarch
1/4 cup water
1/2 teaspoon garlic salt
2 teaspoons vegetable oil

Steps:

  • 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 325 for 60-70 minutes (to medium doneness) or until tender.
  • Remove roast from roasting pan and cover to keep warm. On top of range, bring liquid in pan to a boil. Add cornstarch mixture and cook for 2 minutes or until sauce thickens. Slice meat and serve with wild rice and sauce.

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