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Kitten’s Beef Pot Roast in Sweet And Sour Sauce

Written By: kittencal on December 6, 2009 No Comment

There’s tons of sauce so there is no need to double the amounts and this will also work well using a pork butt roast, add in some fresh minced garlic also if desired, the roast may be browned first then transferred to a crockpot to cook for 6-7 hours

Servings 8

INGREDIENTS:

oil (use enough oil to coat the bottom of the pot)

1 boneless beef chuck roast (3 to 4 pounds or can use a beef blade roast or use pork butt)

seasoning salt or white salt

freshly ground black pepper

2 medium onions, chopped

1 green bell pepper, seeded and chopped (optional)

SAUCE:

1 (8 ounce) can tomato sauce (I have used crushed tomatoes and it was not as good)

1 cup beef broth (or can use 1 cup hot water mixed with 1 tablespoon beef bouillon powder)

1/4 cup lemon juice (can use bottled lemon juice)

1/2 cup ketchup

1/3-1/2 cup brown sugar (or to taste)

6 garlic cloves, minced OR 1 1/2 teaspoons garlic powder

1 tablespoon worchestershire sauce

1 pinch cayenne OR 1 teaspoon crushed chili flakes, or adjust to heat level

1 teaspoon liquid smoke (optional)

INSTRUCTIONS:——————————-

Preheat 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 large 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 any remaining sauce on the side.

You will also find this recipe on Recipezazz.com

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Tags: tomato