By Kittencalskitchen on January 20, 2009
Photo by FrenchBunny
Photo by FrenchBunny
"Prep time includes browning the roast, this is started on top of the stove then finished cooking in the oven --- the exact amounts really do not matter for this recipe I just eyeball all ingredients, start with 1/3 cup brown sugar and add in more if needed while cooking, when I make this I find that for my taste I need more than 1/3 cup --- the cayenne was left as optional if you like some heat then add it in and adjust to taste or you may used crushed chili flakes, there is tons of sauce to this so there is no need to double the amounts --- cooking time is only estimated it will depend on the size of your roast, this will also work well using a pork roast."
Serving Size: 1 (310 g)
Servings Per Recipe: 8
"This is just delicious. The meat was tender and flavorful, and the sauce was sweet and tangy and wonderful. But as good as this is with beef, I think it would be even better with pork! We served it with egg noodles, but it would be good with mashed potatoes, too. Thanks, Kittencal! Made for KK's Chef's Pick tag."
"This roast is wonderful! I was looking for something different to do with my roast. This was it! My family loved it! I was'nt going to be home all day so I seasoned and browned the roast. Put it in my slow cooker added the sauce and cooked it on low for 7 hours.I'll be making this again soon. Thanks Kittencal!"
"OH Lord is this fantastic the sauce is to die for and the roast was melt in your mouth tender, I don't think pot roast can ever get anybetter than this, I'm making again next week, try this you won't be sorry! another winner Kit thank you!"
"Oh My Kitten !!!!! This was THE most delicious pot roast I have had in such a long time. I don't usually do roasts (because of a fear of dry roasts) but when I saw this one I just had to make it. I am so glad I tried it. I got about a 3 and a bit lb. chuck roast. I followed your recipe as is. I used about 1/2 cup brown sugar and the lemons were so fresh they were plucked off the tree in my front yard. I did use a red pepper and not green because of my taste choice only. I did use the liquid smoke and cayenne pepper. I cooked it for about a little over 3 hours and it turned out fantastic. My Daughter had her boyfriend over and I must say they both loved it and actually asked for seconds...Wow....that is how good it was. I forgot to say how delicious this sauce was for the roast. Just the right amount of sweet to sour. Thank you so much for this delicious recipe Kitten.. you are the best."
"Wow!! What an absolutely wonderful and different way to make a roast!! My family finds 'regular' pot roast a little bland and not flavorful enough not matter how I prepare it. I had gotten a chuck roast on sale and began searching for a unique way to make it - THIS WAS IT!! Everyone loved it and asked when we could have it again. I did use the liquid smoke and also used green as well as red pepper - I doubled the recipe since I had almost 8 lbs of meat ( I have twin 16 y.o boys that are chow-hounds!!). Even my daughter very much enjoyed it, even though it had ketchup in it, which she seems to be able to ferret out no matter how I try to hide it. I can't recommend this awesome recipe enough. Thanks, Kittencal!!"