Slow Cooker Sweet-and-Sour Pot Roast recipe
All Recipes World Cuisine Recipes Asian
Ingredients
- 6 small white potatoes, peeled 12 carrots, chopped 1 cup chopped onion 1 tablespoon canola oil 1 (3 pound) boneless beef chuck roast 1 (15 ounce) can tomato sauce ¼ cup packed brown sugar 2 tablespoons Worcestershire sauce, or more to taste 2 tablespoons cider vinegar 1 teaspoon salt
Nutrition Info
- 529.6 caloriescarbohydrate: 59.9 gcholesterol: 105.3 mgfat: 16.2 gfiber: 9.2 gprotein: 36.9 gsaturatedFat: 5.4 gservingSize: -sodium: 993.9 mgsugar: 21.5 gtransFat: : -unsaturatedFat: : -
Directions Slow Cooker Sweet-and-Sour Pot Roast
Directions
-
Combine potatoes, carrots, and onion in the bottom of a slow cooker.
Heat canola oil in a large skillet over medium-high heat. Cook beef roast in the hot oil until browned completely, 2 to 3 minutes per side, place beef roast atop the vegetables.
Stir tomato sauce, brown sugar, Worcestershire sauce, cider vinegar, and salt together in a bowl, pour over the roast.
Cook on Low for 10 to 12 hours (or on High for 5 to 6 hours).
Remove roast and vegetables to a serving platter. Pour sauce into skillet and cook over medium-high heat until thickened, 5 to 10 minutes, serve with the beef and vegetables.