Pot Roast in Sweet and Sour Sauce
Ready In: 3 hrs 25 mins
Serves: 8
Ingredients
- 6 tablespoons oil (or as needed to coat the bottom of the pot)
- 1 (3 -4 lb) boneless beef chuck roast
- seasoning salt or white salt
- fresh ground black pepper
- 2 medium onions, chopped
- 1 small green bell pepper, seeded and chopped (optional)
SAUCE
- 1 (8 ounce) can tomato sauce
- 1 cup beef broth or 1 cup water
- 1⁄4 cup lemon juice (no substitutes, can use bottled lemon juice)
- 1⁄2 cup ketchup
- 1⁄3-1⁄2 cup brown sugar (or to taste)
- 1 1⁄2 teaspoons garlic powder
- 1 tablespoon Worcestershire sauce
- 1 pinch cayenne pepper (add in for some heat and adjust to taste) (optional)
- 1 teaspoon liquid smoke (optional)
Directions
- Set oven to 325 degrees F.
- In a bowl combine all the sauce ingredients together until smooth and well combined, start with 1/3 cup brown sugar if you prefer a sweeter taste you can always add in more during cooking.
- Heat oil in a 5-quart Dutch oven over medium-high heat (use enough oil to cover the bottom of your Dutch oven).
- Season the roast liberally with seasoned salt and fresh ground black pepper; add to the pot and brown well on all sides, then remove to a plate or bowl.
- Add in onions and bell pepper; saute for about 3-4 minutes or until softened).
- Add in the sauce; bring to a medium simmer.
- Add the roast back to the pot and turn a few times to coat in the sauce.
- Cover with a lid then transfer to oven.
- Cook for about 3 to 3-1/2 hours turning the roast over every hour of cooking or you may turn halfway through cooking (cooking times will vary depending on the size of your roast).
- Remove the roast to a cutting board and slice thinly, transfer to a serving platter.
- Remove any fat the has accumulated on top of the sauce, then drizzle some on top of the beef slices.
- Serve remaining sauce on the side.
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