Pot Roast in Sweet and Sour Sauce
Elevate your comfort food game with this tantalizing Pot Roast in Sweet and Sour Sauce—a show-stopping dish that combines tender, fall-apart beef chuck roast with a rich, flavorful sauce that strikes the perfect balance between tangy and sweet. Sear the beef to golden perfection before slow-cooking it with a medley of aromatic vegetables, crushed tomatoes, and a delightful blend of red wine vinegar, honey, and brown sugar for a deeply satisfying flavor profile. Finished with a silky cornstarch-thickened sauce and a sprinkle of fresh parsley, this recipe is perfect for cozy family dinners or special gatherings. Serve it alongside creamy mashed potatoes or crusty bread to soak up every last drop of the luscious sauce. With its heartwarming flavors and enticing aroma, this pot roast is a guaranteed crowd-pleaser!
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Recipe Information
Ingredients
- 3 pounds beef chuck roast
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large (sliced) yellow onion
- 4 medium (peeled and cut into chunks) carrots
- 3 medium (cut into chunks) celery stalks
- 4 minced garlic cloves
- 1 14-ounce can crushed tomatoes
- 1 cup beef broth
- 1 fourth cup red wine vinegar
- 2 tablespoons honey
- 2 tablespoons brown sugar
- 2 tablespoons soy sauce
- 2 whole bay leaves
- 2 sprigs fresh thyme
- 2 tablespoons cornstarch
- 2 tablespoons water
- 2 tablespoons (chopped, for garnish) fresh parsley
Instructions
Season the beef chuck roast on all sides with salt and black pepper.
Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Sear the roast for 3-4 minutes on each side until browned. Remove and set aside.
In the same pot, add sliced onion, carrots, and celery. Cook for 5 minutes until softened. Add the minced garlic and stir for 1 minute until fragrant.
Add crushed tomatoes, beef broth, red wine vinegar, honey, brown sugar, and soy sauce to the pot. Stir to combine.
Return the seared pot roast to the pot. Add bay leaves and thyme sprigs. Ensure the roast is partially submerged in the liquid.
Bring the mixture to a simmer, then cover with a lid and reduce the heat to low. Cook for approximately 3-4 hours, turning the roast occasionally, until the beef is fork-tender.
Once the roast is cooked, remove it from the pot and set aside to rest. Discard the bay leaves and thyme sprigs from the sauce.
In a small bowl, mix cornstarch and water until smooth. Add this slurry to the pot, stirring to thicken the sauce. Allow it to simmer for 2-3 minutes.
Slice the pot roast and serve it with the sweet and sour sauce, garnished with chopped parsley. Pair it with mashed potatoes or crusty bread for a complete meal.
Nutrition Facts
Calories |
4295 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 302.9 g | 388% | |
| Saturated Fat | 113.8 g | 569% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 1021 mg | 340% | |
| Sodium | 5561 mg | 242% | |
| Total Carbohydrate | 137.3 g | 50% | |
| Dietary Fiber | 18.8 g | 67% | |
| Total Sugars | 84.9 g | ||
| Protein | 260.5 g | 521% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 486 mg | 37% | |
| Iron | 42.6 mg | 237% | |
| Potassium | 6500 mg | 138% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
