Slow Cooker Sweet-and-Sour Pot Roast recipe

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Ingredients

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

Nutrition Info

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
servingSize: -
sodium: 993.9 mg
sugar: 21.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine potatoes, carrots, and onion in the bottom of a slow cooker.

  2. 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.

  3. Stir tomato sauce, brown sugar, Worcestershire sauce, cider vinegar, and salt together in a bowl, pour over the roast.

  4. Cook on Low for 10 to 12 hours (or on High for 5 to 6 hours).

  5. 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.

Recipe Yield

6 servings

Recipe Note

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.

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