Sweet 'N' Sour Pot Roast
Sweet 'N' Sour Pot Roast features tender beef simmered in a tangy, slightly sweet sauce with bold flavors, perfect for comforting family dinners or special occasions.
Ingredients
- 1 tsp. garlic salt ⓘ
- 1/2 tsp. ground mustard ⓘ
- 1/4 tsp. pepper ⓘ
- 1 boneless beef chuck roast (4 1/2 to 5 lb.)
- 2 Tbsp. vegetable oil ⓘ
- 2 c. water ⓘ
- 1/2 c. soy sauce ⓘ
- 2 Tbsp. white vinegar ⓘ
- 2 Tbsp. honey ⓘ
- 1 Tbsp. celery seed ⓘ
- 1 1/2 tsp. ground ginger or 2 Tbsp. minced fresh ginger ⓘ
- 6 Tbsp. cornstarch ⓘ
- 1/2 c. cold water ⓘ
- hot, cooked brown rice (optional) ⓘ
Instructions
- Combine garlic salt, mustard, and pepper; rub over the entire roast.
- In a Dutch oven, brown the roast on all sides in vegetable oil over medium-high heat; then drain.
- Combine water, soy sauce, vinegar, honey, celery seed, and ginger; pour over the roast.
- Bring to a boil, then reduce heat, cover, and simmer for 3 to 3 1/2 hours until the meat is tender.
- Remove the roast from the pan and keep warm.
Tips & Substitutions
For added depth of flavor, consider marinating the roast in the soy sauce mixture overnight. If you prefer a sweeter taste, you can increase the honey to 1/4 cup. For a thicker sauce, mix in a bit of tomato paste before simmering. If you don't have celery seed, you can use ground celery or omit it altogether without greatly affecting the dish.
Serving Suggestions
Serve the pot roast over hot, cooked brown rice for a hearty meal. It pairs beautifully with Thanksgiving Cranberry Relish for a touch of sweetness. For a complete dinner, add steamed vegetables or a fresh salad on the side. This dish also works well in sandwiches or wraps the next day.
Storage & Reheating
Leftover Sweet 'N' Sour Pot Roast can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place it in a pot over low heat, adding a splash of water or broth to keep it moist. Alternatively, you can use the microwave, heating in short intervals until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Sweet 'N' Sour Pot Roast contains roughly 231 calories, with 2g protein, 14g carbohydrates, and 17g fat. It is an excellent source of vitamin A (28% of the Daily Value). Note that it is relatively high in sodium, at 486mg per serving (21% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of beef for this recipe?
Yes, while a boneless beef chuck roast is ideal, you can substitute with other cuts like brisket or round roast. Just keep in mind that cooking times may vary depending on the size and type of meat used.
Can I make this in a slow cooker?
Absolutely! To adapt the recipe for a slow cooker, brown the roast first, then place it in the slow cooker with the sauce ingredients. Cook on low for 6-8 hours or until the meat is tender. This method enhances the flavors as it cooks.
Is there a vegetarian version of this recipe?
While this recipe is inherently meat-based, you can create a vegan version by using a large portobello mushroom or seitan as the main ingredient. Adjust cooking times and ensure the sauce is vegan-friendly by substituting honey with maple syrup or agave.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).