SWEET 'N' SOUR POT ROAST

Sweet 'n' Sour Pot Roast image

Just a whiff of this pot roast reminds me of my grandmother-she's been making this family favorite for over 40 years. For variety, try it with a whole chicken, or add potatoes, carrots and onions or Chinese vegetables to the pot.

Provided by Taste of Home

Categories Dinner

Time 3h20m

Yield 12-16 servings.

Number Of Ingredients 14

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Ingredients

1 teaspoon garlic salt
1/2 teaspoon ground mustard
1/4 teaspoon pepper
1 boneless beef chuck roast (4-1/2 to 5 pounds)
2 tablespoons vegetable oil
2 cups water
1/2 cup soy sauce
2 tablespoons white vinegar
2 tablespoons honey
1 tablespoon celery seed
2 tablespoons minced fresh gingerroot
6 tablespoons cornstarch
1/2 cup cold water
Hot cooked brown rice, optional

Steps:

Combine garlic salt, mustard and pepper; rub over entire roast. In a Dutch oven, brown roast on all sides in oil over medium-high heat; drain. Combine the water, soy sauce, vinegar, honey, celery seed and ginger; pour over roast. Bring to a boil. Reduce heat; cover and simmer for 3 to 3-1/2 hours or until meat is tender., Remove roast from pan and keep warm. pour pan drippings and loosened brown bits into a measuring cup. Skim fat, reserving drippings. Add enough water, if needed, to measure 5 cups. Return to Dutch oven. , Combine cornstarch and cold water until smooth; gradually add to drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice roast; serve with gravy and brown rice if desired.

Nutrition Facts : Calories 258 calories, Fat 14g fat (5g saturated fat), Cholesterol 83mg cholesterol, Sodium 627mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 0 fiber), Protein 26g protein.