Sweet and Sour Pot Roast

READY IN: 4hrs 30mins
Recipe by Jeri Roth Lande

Real comfort food. This is my family's favorite beef recipe. This is a very flexible recipe. You can really use a 4-6 lb roast and can change the vegetables as you like - ie add carrots or leave out mushrooms. The main thing is the marinade.

Top Review by DailyInspiration

Delicious! I must admit that I was skeptical about sugar, honey and lemon in a pot roast, but it really had a nice balance of flavors and my house smelled wonderful while it was cooking. There was plenty of sauce for the roast and veggies -- I substituted carrots for mushrooms because they are my favorite. Of course, I left the potatoes -- my DH would have gone on strike if not. Served this dish with recipe#460403. Made for Spring PAC, 2012.

Ingredients Nutrition


  1. Mix the first 6 ingredients to make the marinade.
  2. Pour over beef and marinate in the refrigerator 2 hours to overnight.
  3. Preheat oven to 300.
  4. Heat oil in a Dutch oven on top of the stove.
  5. Add onions, cook briefly and then move to the side of the pan.
  6. Brown the beef on all sides.
  7. Add the potatoes, mushrooms and leftover marinade to the pan. The vegetables should be mixed with the onions with the meat on top.
  8. Bring to a boil.
  9. Cover and place in the oven.
  10. Check after a couple hours and add water if necessary.
  11. Bake around 4 hours or until the meat is falling apart tender.

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