Sweet And Sour Pulled Pot Roast Sammies 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.

CROCK POT SWEET AND SOUR ROAST

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

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

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 AND SOUR POT ROAST

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.

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.

SWEET-AND-SOUR BEEF

Steps:

• In a small bowl, mix cornstarch and water until smooth. Sprinkle beef with salt and pepper. In a large nonstick skillet or wok coated with cooking spray, heat 2 teaspoons oil over medium-high heat. Add beef; stir-fry 2-3 minutes or until no longer pink. Remove from pan. , In same skillet, stir-fry peppers and apples in remaining oil for 2 minutes. Add 1/2 cup green onions; stir-fry 1-3 minutes longer or until peppers are crisp-tender. Remove from pan., Add brown sugar and vinegar to skillet; bring to a boil, stirring to dissolve sugar. Stir cornstarch mixture and add to pan. Return to a boil; cook and stir 1-2 minutes or until thickened. Return beef and pepper mixture to pan; heat through. If desired, serve with rice. Sprinkle with remaining green onion.

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.

SWEET AND SOUR PULLED POT ROAST SAMMIES

Steps:

• 1. To make the sauce, it's easy and there's no cooking involved. Combine all ingredients in a large bowl or measuring cup and whisk ingredients to make sure they are incorporated and sugar is dissolved. Set this aside and let's get to the beef.
• 2. Pat all moisture from your roast- paper towels work fine for me. In shallow plate combine flour, salt and pepper. Dredge meat on all sides in flour mixture and lets get ready to sear this baby.
• 3. On stovetop in large skillet heat your oil on medium and sear meat on all sides. You want to create a nice crust that will keep the meat moist and seal the juices in while your cooking this for 3 plus hours.
• 4. Now add your sliced onions and tomato sauce and water. Bring to a slight boil, cover and lower heat to the lowest your stovetop can handle and cook 3 to 3-1/2 hours. I had the time to hang around the kitchen so I turned my roast over every 30-45 minutes. I'm not sure that is necessary. After the time recommended, you will discover that the meat is tender and begging you to take a taste. Just don't burn your fingers.
• 5. After your pot roast has cooled a bit, remove from saucepan and shred it with a fork or your clean fingers and get ready to make some yummy sandwiches.
• 6. Many people serve their pot roasts with potatoes and veggies. But I thought this one was special enough to be served on a potato roll.
• 7. And I added cole slaw. With a few pickles on the side of course! But I think it's a personal choice and you might opt for your favorite tater salad or even raw, sliced onion. My dad most definately would have opted for the raw onion! And yes, grilled rolls are great too.