Pot Roast in Sweet and Sour Sauce
photo by FrenchBunny
- Ready In:
- 3hrs 25mins
- 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)
- 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)
- 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.
Questions & Replies
Hi, this recipe looks fabulous and I recognized your name from trying another of your recipes in the past, although I can't remember which one at the moment...it was good though, that I remember! Wondering if I could add some quartered red potatoes, baby carrots and some chopped celery in it nestled around the cut of meat? If so would it change the cook time? Thanks in advance, I look forward to trying this soon! It would be my first attempt at an oven cooked pot roast...I usually do them in the crockpot but I tend to get hungry and impatient. Thanks again!
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.
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!