Sunday, July 28, 2013

Fall Menu Recipe: Sweet & Sour Pot Roast

 
 
 
Sweet and Sour Pot Roast
 
12 small white potatoes, peeled
1 boneless beef chuck roasts (about three pounds)
1 tablespoon vegetable oil
1 cup chopped onion
1 can 915 oz) tomato sauce
1/4 cup packed brown sugar
2-3 tablespoons Worcestershire sauce
2 tablespoons cider vinegar
1 teaspoon salt
 
Place potatoes in slow cooker. Trim the fat from the roast and brown in hot oil on all sides in a skillet. Place the meat in the slow cooker. Discard all but about 1 tablespoon drippings from skillet. Saute the onion until tender. Stir in tomato sauce, brown sugar, Worcestershire sauce, vinegar and salt. Pour over meat and potatoes.  
 
Cover and cook on high 4-5 hours or until the meat is tender. Before serving, pour sauce into skillet. Cook and stir over medium heat until thickened. Serve with potatoes and meat. Yield 4-6 servings.
 
Source: Taste of Home Slow Cooker Recipes.