Sweet N Tangy Pot Roast Recipes

SWEET 'N' TANGY POT ROAST

Steps:

• Place roast in 5 qt slow cooker.
• Sprinkle with salt and pepper.
• In a bowl, combine the water, ketchup, wine or broth, gravy mix, mustard, Worcestershire sauce and garlic powder; pour over meat.
• Cover and cook on low for 9-10 hours or until meat is tender.
• Combine cornstarch and cold water until smooth.
• Stir into slow cooker.
• Cover and cook on high for 30 minutes or until gravy is thickened.
• Remove meat from slow cooker.
• Slice and serve with gravy.

SWEET AND TANGY POT ROAST

Steps:

• Season chuck roast with salt and pepper.
• Add vegetable oil to dutch oven on medium high heat.
• Sear beef on both sides until well browned, about 4-6 minutes on each side.
• In your slow cooker, whisk together the condensed french onion soup, ketchup, water, dijon mustard, Worcestershire sauce and garlic powder.
• Add the meat to the slow cooker and coat well.
• Cook on low for 8 hours.
• Whisk water and cornstarch together then add to the slow cooker.
• Cook on high for 30 minutes until sauce thickens before serving.

SWEET 'N' TANGY POT ROAST

Steps:

• Cut meat in half and place in a 5-qt. slow cooker. Sprinkle with salt and pepper. In a bowl, combine the water, ketchup, wine or broth, gravy mix, mustard, Worcestershire sauce and garlic powder; pour over meat. , Cover and cook on low for 9-10 hours or until meat is tender., Combine cornstarch and cold water until smooth. Stir into slow cooker. Cover and cook on high for 30 minutes or until gravy is thickened. Remove meat from slow cooker. Slice and serve with gravy.

TANGY POT ROAST

Steps:

• Place the potatoes, carrots and onion in a 5-qt. slow cooker. Cut roast in half; rub with salt and pepper. Place over vegetables. Combine salad dressing and wine; pour over roast. , Cover and cook on low for 7-8 hours or until meat is tender. Skim fat from cooking juices; thicken juices if desired.

TANGY OVEN POT ROAST

Steps:

• Heat oven to 450ºF.
• Place ovenproof Dutch oven or large deep skillet in oven 15 min. Meanwhile, mix sugar, garlic powder and pepper until blended; rub evenly into both sides of roast.
• Add oil and meat to hot pan; return to oven. Bake 20 min., turning meat after 10 min.
• Add vegetables to pan. Mix broth and barbecue sauce; pour over ingredients in pan. Top with marjoram and rosemary; cover. Reduce oven temperature to 350ºF; bake 2-1/2 to 3 hours or until meat is very tender.
• Transfer meat and vegetables to platter, reserving drippings in pan. Discard herbs. Cook drippings on stove top on medium-high heat 5 min. or until reduced to about 2 cups. Cut meat across the grain into thin slices. Serve with vegetables and gravy.

SLOW COOKER SWEET-AND-SOUR POT ROAST

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.

SWEET AND SOUR POT ROAST

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.