Pot Roasted Chicken With Sweet And Sour Sauce Recipes

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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

POT-ROASTED CHICKEN WITH SWEET AND SOUR SAUCE



Pot-Roasted Chicken With Sweet and Sour Sauce image

This is a Jamie Oliver Recipe that I tried the other night - it was sooooo yummy. Mmmm! You will need about 4 inch piece of fresh ginger and a handful of fresh parsley.

Provided by Jan-Luvs2Cook

Categories     Whole Chicken

Time 2h15m

Yield 4 serving(s)

Number Of Ingredients 14

2 kg whole chickens
sea salt
fresh ground black pepper
fresh parsley
fresh ginger
2 red peppers
2 yellow peppers
4 red onions
2 red chilies
1 pineapple
1 teaspoon fennel seed
olive oil
2 tablespoons sugar
6 tablespoons balsamic vinegar

Steps:

  • Preheat the oven 190c/375F/Gas5.
  • You will need a casserole dish large enough for the chicken to sit on top of all the vegetables and pineapple .
  • You will also need a food processor.
  • Crush the fennel seeds and put to one side.
  • Chop the parley and put to one side.
  • Cut the stalk off the top of the chillies. Snap them in half and put those to one side too.
  • Grate the ginger - Leaving the skin on.
  • Season the chicken inside and out with salt and pepper and stuff the cavity with the parsley and ginger.
  • Cut the red onions and peppers and pineapple into quarters and put into a cold casserole dish.
  • Add the chillies and crushed fennel seeds. Drizzle with 3 good glugs of olive oil.
  • Sprinkle with salt and pepper and give it a good stir to coat everything well.
  • Place the chicken on top and pat it with a little oil. Cook in the middle of a pre-heated oven until the chicken is cooked - about 1 and 50 minutes.
  • ***Please note cooking time is APROX - please read the lable on the chicken. The chicken is only cooked when the juices run clear and you can easily pull the bone from the thighs.
  • When cooked, remove the chicken and drain the juices over the pan.
  • Also remove half of the vegetables and half of the pineapple and put with the chicken and keep warm.
  • Put the remaining vegetables and pineapple from the pan into a food processor with the sugar and balsamic vinegar. Correct the seasoning with a little salt and pepper - if needed.
  • Blend to make a lovely sauce. ONLY if needed add a little boiling water to loosen and thin out.
  • Remove the chicken from the bone and put onto serving plates - pour over the sauce.
  • I served mine with boiled rice.

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

POT-ROASTED CHICKEN WITH SWEET POTATOES AND ONIONS



Pot-Roasted Chicken With Sweet Potatoes and Onions image

I found this recipe in the Winter 2012 issue of Cooking Club. Super easy to make and a crowd pleaser.

Provided by boulet

Categories     One Dish Meal

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 11

1 (3 1/2-4 lb) cut up whole chickens
1/4 cup unsalted butter, softened
3 tablespoons chopped fresh thyme
1 teaspoon dried poultry seasoning
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 teaspoons extra-virgin olive oil
2 large onions, cut into 1 inch wedges
4 large garlic cloves, minced
2 lbs sweet potatoes, peeled, sliced crosswise (3 to 4 potatoes)
1 tablespoon lemon juice

Steps:

  • Heat oven to 350°F Cut round of parchment paper to fit diameter of Dutch oven. With kitchen shears, remove back rib bones from breast and thigh portions of chicken, (This will make the pieces smaller and easier to fit into the pot.) Stir butter, thyme, poultry seasoning, salt and pepper in small bowl. Coat chicken with half of the butter mixture.
  • Heat Dutch oven over medium-high heat until hot. Add oil; heat until hot. Cook chicken, in batches, 5 to 7 minutes or until golden brown, turning once and adjusting heat as necessary. Remove chicken.
  • Add onions to Dutch oven; cook and stir over medium heat 1 minute. Add garlic; cook and stir 30 seconds or until fragrant. add sweet potatoes; cook and stir 1 minute. Stir in remaining butter mixture until melted; cook 1 minute. Nestle chicken in one layer in vegetables. Press parchment paper round over chicken; cover with lid.
  • Bake 50 to 60 minutes or until chicken is no longer pink in center and vegetables are tender. Remove and discard parchment paper. Remove chicken and vegetables.
  • Skim off any fat that rises to surface of sauce; bring sauce to a boil over high heat. Stir in lemon juice; boil 3 to 4 minutes or until slightly thickened. Serve chicken alongside vegetables; spoon sauce over chicken.

Nutrition Facts : Calories 603.7, Fat 36.1, SaturatedFat 12.8, Cholesterol 145.1, Sodium 590.8, Carbohydrate 36.7, Fiber 5.7, Sugar 8.6, Protein 32.6

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