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Sweet and Sour Pot Roast
Date added: December 5, 2007
- Servings: 4 change
- Calories per serving: 2,500
- Prep time: 25
- Cook time: 5
Ingredients
- 12 small white potatoes peeled
- 13 pound boneless beef chuck roast
- 1 tbsp oil, vegetable
- 1 cup onion chopped
- 1.15 ounce-weight tomato sauce, cnd
- 1/4 cup sugar, brown
- 3 tbsp sauce, worcestershire
- 2 tbsp vinegar, cider
- 1 tsp salt, table
Recipe Method
1. Place potatoes in a slow cooker. Trim fat from roast; brown in hot oil on all sides in a skillet. Place meat in slow cooker. Discard all but 1 tbsp drippings from skillet; saute onion until tender. Stir in tomato sauce, brown sugar, Worcestershire sauce, vinegar, and salt.
2. Pour over meat and potatoes. Cover and cook on high for 4-5 hours or until the meat is tender. Before serving, pour sauce into a skillet. Cook and stir over medium-high heat until thickened; serve with potatoes and meat.
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Nutritional Facts
| Per serving | % Daily Value* |
| Calories 2,500 | 125% |
| Fat 286g | 440% |
| Cholesterol 1,401mg | 467% |
| Sodium 1,465mg | 61% |
| Carbohydrates 63g | 125% |
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