Sweet and Sour Pot Roast
Transform your dinner table with this Sweet and Sour Pot Roast, a comforting classic elevated by a tantalizing blend of tangy and savory flavors. Featuring a tender, slow-cooked beef chuck roast, this recipe shines with its perfect balance of apple cider vinegar’s zing and the caramelized sweetness of brown sugar. Sautéed onions, carrots, and celery add a hearty, aromatic base, while a rich sauce thickened with a cornstarch slurry ties it all together beautifully. This one-pot marvel is simmered to perfection for succulent, fall-apart meat that’s ideal for cozy family dinners or special occasions. Serve it over creamy mashed potatoes or alongside crusty bread to soak up the luscious sweet-and-sour gravy. Easy to prepare yet packed with bold, complex flavors, this dish is destined to become a go-to comfort food favorite.
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Recipe Information
Ingredients
- 3 pounds beef chuck roast
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large yellow onion
- 3 medium carrots
- 2 medium celery stalks
- 4 whole garlic cloves
- 2 tablespoons tomato paste
- 2 cups beef broth
- 0.5 cup apple cider vinegar
- 0.25 cup brown sugar
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
Season the beef chuck roast with salt and black pepper on all sides.
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the roast until browned on all sides, about 3-4 minutes per side. Remove the roast and set it aside.
Peel and dice the onion. Peel the carrots and cut them into 2-inch chunks. Chop the celery into similar-sized pieces.
In the same pot, add the onion, carrots, and celery. Sauté for 5-7 minutes until softened.
Mince the garlic cloves and stir them into the vegetables, cooking for an additional minute until fragrant.
Add the tomato paste to the pot and stir well, letting it cook for 1-2 minutes to deepen the flavor.
Deglaze the pot by pouring in the beef broth and scraping the bottom to release browned bits.
Stir in the apple cider vinegar, brown sugar, and soy sauce until well combined.
Return the seared roast to the pot. Spoon some of the liquid over the top of the meat.
Cover the pot with a tight-fitting lid and reduce the heat to low. Simmer for 3-4 hours, or until the roast is fork-tender. Alternatively, you can transfer the pot to a preheated 300°F (150°C) oven and let it cook for the same duration.
Once the roast is done, transfer it to a cutting board and let it rest for 10 minutes.
In the meantime, whisk together the cornstarch and water in a small bowl to create a slurry.
Bring the cooking liquid in the pot to a gentle boil. Stir in the cornstarch slurry and simmer for 2-3 minutes, or until the sauce has thickened.
Slice the pot roast against the grain. Return the slices to the pot to soak in the sauce for a few minutes before serving.
Serve the sweet and sour pot roast with your choice of mashed potatoes, rice, or crusty bread. Spoon the sauce generously over everything.
Nutrition Facts
Calories |
4102 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 302.3 g | 388% | |
| Saturated Fat | 114.0 g | 570% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 1021 mg | 340% | |
| Sodium | 6360 mg | 277% | |
| Total Carbohydrate | 92.5 g | 34% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 57.1 g | ||
| Protein | 259.7 g | 519% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 381 mg | 29% | |
| Iron | 39.9 mg | 222% | |
| Potassium | 5640 mg | 120% | |
*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.
