Crock Pot Sweet And Sour Roast Recipes

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SWEET-AND-SOUR POT ROAST



Sweet-and-Sour Pot Roast image

I grew up on a farm, and we ate beef often. I was so pleased to find this recipe 15 years ago, since it gives pot roast a new mouthwatering flavor. I'm always looking for no-fuss delicious meals, and this slow-cooked supper is definitely one of them.-Erica Warkentin, Dundas, Ontario

Provided by Taste of Home

Categories     Dinner

Time 4h30m

Yield 6-8 servings.

Number Of Ingredients 9

12 small white potatoes, peeled
1 boneless beef chuck roast (about 3 pounds)
1 tablespoon canola oil
1 cup chopped onion
1 can (15 ounces) tomato sauce
1/4 cup packed brown sugar
2 to 3 tablespoons Worcestershire sauce
2 tablespoons cider vinegar
1 teaspoon salt

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.

Nutrition Facts : Calories 518 calories, Fat 18g fat (7g saturated fat), Cholesterol 111mg cholesterol, Sodium 661mg sodium, Carbohydrate 50g carbohydrate (11g sugars, Fiber 4g fiber), Protein 38g protein.

SLOW COOKER SWEET-AND-SOUR POT ROAST



Slow Cooker Sweet-and-Sour Pot Roast image

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.

Provided by SB

Categories     World Cuisine Recipes     Asian

Time 10h35m

Yield 6

Number Of Ingredients 10

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

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.

Nutrition Facts : Calories 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, Sodium 993.9 mg, Sugar 21.5 g

CROCK POT SWEET AND SOUR ROAST



Crock Pot Sweet and Sour Roast image

Make and share this Crock Pot Sweet and Sour Roast recipe from Food.com.

Provided by MizzNezz

Categories     One Dish Meal

Time 8h10m

Yield 6 serving(s)

Number Of Ingredients 9

4 potatoes, quartered
1 boneless beef chuck roast (3 lbs)
1 tablespoon oil
1 cup chopped onion
1 (14 ounce) can diced tomatoes
1/3 cup brown sugar
2 tablespoons Worcestershire sauce
2 tablespoons cider vinegar
1/2 teaspoon salt

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



Sweet and Sour Beef Pot Roast in the Slow Cooker image

The slow cooker is the real hero in this braised pot roast. Get a head start by prepping the beef, veggies and broth the night before.

Provided by Annacia

Categories     Roast Beef

Time 8h10m

Yield 4-6 serving(s)

Number Of Ingredients 13

1 teaspoon salt (5 mL)
1/2 teaspoon pepper (2 mL)
1 teaspoon onion powder (5 mL)
1 teaspoon garlic powder (5 mL)
1 (3 lb) cross rib beef roast (1.5 kg)
3 3/4 cups beef broth, low sodium (900 mL)
1/2 cup cider vinegar (125 mL)
1/2 cup lightly packed brown sugar (125 mL)
1 small onion, coarsely chopped
2 medium carrots, coarsely chopped
2 stalks celery, coarsely chopped
1/2 cup all-purpose flour (60 m)
1/4 cup water (60 mL)

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.

SLOW COOKER SWEET AND SOUR PORK



Slow Cooker Sweet and Sour Pork image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 19m

Yield 4 servings

Number Of Ingredients 12

3 cups cubed peeled potatoes (Idaho or Yukon gold)
1 cup chopped onion
3 pound pork roast, trimmed
4 cloves garlic, minced
1 cup water
1/2 cup ketchup
3 tablespoons red wine vinegar
2 tablespoons light brown sugar
2 tablespoons reduced-sodium soy sauce
1 teaspoon Dijon mustard
1/2 teaspoon ground black pepper
Salt

Steps:

  • Arrange potatoes and onion in bottom of slow cooker. Place pork on top of potatoes and onion. Spread garlic all over pork.
  • In a medium bowl, whisk together water, ketchup, vinegar, sugar, soy sauce, mustard, black pepper and salt. Pour mixture over pork.
  • Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
  • Slice pork crosswise into thin slices and serve 12 ounces for this meal. Serve with all of potatoes, onions, and sauce.

SWEET AND SOUR POT ROAST



Sweet and Sour Pot Roast image

Not your traditional pot roast. This is a family favorite in my home.

Provided by Kerleygirl

Categories     Main Dish Recipes     Beef     Pot Roast Recipes

Time 3h35m

Yield 8

Number Of Ingredients 9

1 tablespoon vegetable oil
1 (4 pound) beef chuck roast
2 onions, sliced
¼ cup honey
¼ cup white sugar
2 lemons, juiced
¼ teaspoon ground black pepper
¼ teaspoon ground cloves
salt to taste

Steps:

  • Heat oil in a pot over medium-high heat. Cook and stir roast and onions in hot oil until roast is browned and onions are soft, 5 to 10 minutes. Stir honey, sugar, lemon juice, black pepper, cloves, and salt into pot.
  • Bring roast mixture to a simmer, reduce heat to medium-low, cover the pot with a lid, and simmer, turning roast every 45 minutes, until roast is tender, 3 to 3 1/2 hours. Remove the cover and continue simmering until cooking liquid reduces, about 15 minutes more.

Nutrition Facts : Calories 414.7 calories, Carbohydrate 17.6 g, Cholesterol 103.3 mg, Fat 25.7 g, Fiber 0.5 g, Protein 27.4 g, SaturatedFat 9.8 g, Sodium 85.7 mg, Sugar 16.1 g

SLOW-COOKER SWEET AND SOUR PORK



Slow-Cooker Sweet and Sour Pork image

Looking for a hearty dinner? Then check out this slow-cooked sweet and sour pork recipe - a delightful meal.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 6h20m

Yield 4

Number Of Ingredients 11

1 1/2 lb. boneless pork loin, cut into cubes
1 can (8 oz) pineapple tidbits, in unsweetened juice, undrained
1 medium red or green bell pepper, cut into squares
3 tablespoons brown sugar
1/2 teaspoon ginger
1/4 cup vinegar
3 tablespoons soy sauce
2/3 cup uncooked regular long-grain white rice
1 1/3 cups water
3 tablespoons water
2 tablespoons cornstarch

Steps:

  • In 3 1/2 to 4-quart slow cooker, combine pork, pineapple, bell pepper, brown sugar, ginger, vinegar and soy sauce; mix well.
  • Cover; cook on low setting for 6 to 8 hours.
  • About 25 minutes before serving, cook rice in 1 1/3 cups water as directed on package.
  • About 5 minutes before serving, in small bowl, combine 3 tablespoons water and cornstarch; blend well. Stir into pork mixture in slow cooker. Cover; cook on high setting for an additional 5 minutes or until thickened. Serve pork mixture over rice.

Nutrition Facts : Calories 500, Carbohydrate 52 g, Cholesterol 110 mg, Fiber 1 g, Protein 41 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 1110 mg, Sugar 20 g, TransFat 0 g

SWEET-AND-SOUR POT ROAST



Sweet-and-Sour Pot Roast image

Provided by Florence Fabricant

Categories     dinner, roasts, main course

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 16

3 pounds boneless rump roast or top round in one piece
1 cup dry white wine
1/3 cup cider vinegar
1 tablespoon cooking oil
2 cups chopped onions
1 cup chopped carrots
3 cloves minced garlic
1/2 cup raisins
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
3 tablespoons light brown sugar
1 cup beef or veal stock
1/2 cup crushed canned tomatoes
2 bay leaves, crushed
Salt and freshly ground black pepper
1 to 2 tablespoons fresh lemon juice, or to taste

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.

Nutrition Facts : @context http, Calories 452, UnsaturatedFat 11 grams, Carbohydrate 19 grams, Fat 23 grams, Fiber 2 grams, Protein 37 grams, SaturatedFat 8 grams, Sodium 764 milligrams, Sugar 12 grams, TransFat 0 grams

SLOW-COOKER SWEET-AND-SOUR PORK



Slow-Cooker Sweet-and-Sour Pork image

Chinese food is a big temptation for us, so I lightened up a favorite takeout dish. As the pork cooks, the aroma is beyond mouthwatering. -Elyse Ellis, Layton, Utah

Provided by Taste of Home

Categories     Dinner

Time 6h30m

Yield 4 servings.

Number Of Ingredients 17

1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup chicken broth
1/3 cup white vinegar
3 tablespoons lemon juice
3 tablespoons reduced-sodium soy sauce
3 tablespoons tomato paste
1/2 teaspoon garlic powder
1/4 teaspoon ground ginger
1/4 teaspoon pepper
1-1/2 pounds boneless pork loin chops, cut into 1-inch cubes
1 large onion, cut into 1-inch pieces
1 large green pepper, cut into 1-inch pieces
1 can (8 ounces) pineapple chunks, drained
3 tablespoons cornstarch
1/3 cup chicken broth
Hot cooked rice

Steps:

  • In a 3- or 4-qt. slow cooker, mix the first 10 ingredients. Stir in pork, onion, green pepper and pineapple. Cook, covered, on low 6-8 hours or until pork is tender. , In a small bowl, mix cornstarch and broth until smooth; gradually stir into cooking juices. Cook, covered, on low 15-20 minutes longer or until sauce is thickened. Serve with rice. To make ahead: In a large resealable plastic freezer bag, combine the first 10 ingredients. Add pork, onion, green pepper and pineapple; seal bag, turn to coat, then freeze. To use, place filled freezer bag in refrigerator 48 hours or until contents are completely thawed. Cook as directed.

Nutrition Facts : Calories 531 calories, Fat 10g fat (4g saturated fat), Cholesterol 83mg cholesterol, Sodium 705mg sodium, Carbohydrate 75g carbohydrate (63g sugars, Fiber 2g fiber), Protein 35g protein.

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