Sweet and Sour Pot Roast
I found this recipe at Tops market courtesy of Certified Angus Beef. I have not tried this recipe, but I'm posting it for safe keeping.
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INGREDIENTS
Nutrition- 3lbs certified angus beef cross-rib roasts (English or Chuck arm pot roast)
- 1⁄4cup brown sugar
- 1⁄4cup red wine vinegar
- 1⁄4cup soy sauce
- 2cups pineapple juice
- 2tablespoons cornstarch
- 1⁄4cup water
- 1⁄2teaspoon garlic salt
- 2teaspoons vegetable oil
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DIRECTIONS
- Brown roast on all sides in hot oil in a heavy skillet over medium heat.
- Place browned roast on a rack in a Dutch oven or in a roasting pan with a tight-fitting lid. Combine pineapple juice, soy sauce, brown sugar, vinegar and garlic salt and pour over roast. Cover tightly.
- Bake in the oven at 325 for 60-70 minutes (to medium doneness) or until tender.
- Remove roast from roasting pan and cover to keep warm. On top of range, bring liquid in pan to a boil. Add cornstarch mixture and cook for 2 minutes or until sauce thickens. Slice meat and serve with wild rice and sauce.
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