Recipe: Appetizing Sweet and Tart Pot Roast

Sweet and Tart Pot Roast. Place roast on a serving platter, surrounded with vegetables; keep warm. Combine cornstarch and water in a small saucepan; add one cup of juices from slow cooker. Making the best roasted sweet potatoes ever couldn't be any easier.

Place the meat in a deep bowl, add the white wine and vinegar and allow to marinate six to eight hours. In a large bowl, mix together butter and brown sugar until it becomes a sand-like texture. Add eggs and beat with electric mixer. You can have Sweet and Tart Pot Roast using 12 ingredients and 12 steps. Here is how you cook it.

Ingredients of Sweet and Tart Pot Roast

1. Prepare 4 lb of pot roast.
2. Prepare 1 of salt and pepper.
3. Prepare 2 tbsp of canola or vegetable oil.
4. You need 1 medium of onion.
5. Prepare 2/3 cup of cider vinegar.
6. It's 2/3 cup of apple sauce.
7. It's 1/2 cup of light brown sugar, packed.
8. You need 1/4 tsp of ground allspice.
9. Prepare 1 tsp of cornstarch mixed w 2 tbsp cold water.
10. Prepare 1 tsp of Pickapeppa Sauce.
11. Prepare 3/4 lb of small new potatoes.
12. It's 1/2 lb of baby carrots.

Remove meat and vegetables to a serving platter; keep warm. Combine flour and remaining water until smooth. Serve with pot roast and vegetables. Juicy, tender beef and a colorful medley of sweet potatoes, carrots, and parsnips fill this tantalizing Dutch oven pot roast recipe.

Sweet and Tart Pot Roast instructions

1. Trim excess fat from the roast and sprinkle w salt and pepper.
2. In a large pan, heat oil over medium heat..
3. Brown the roast on all sides, about 10 minutes total.
4. Add 1/2 onions, and continue cooking turning the roast and onions until onions are lightly browned..
5. Remove from heat..
6. In a small bowl, combine the vinegar, applesauce, brown sugar, Pickapeppa, and allspice..
7. Move beef to crock pot with vinegar mixture, potatoes, most of the onions, and 3/4 of the carrots on low for 12-14 hours, stirring occasionally..
8. Add remaining carrots and onions at the 6 hour mark..
9. Remove the roast to a platter, and keep warm..
10. Combine the cornstarch and water and stir the mixture into the pan drippings..
11. Heat over medium heat until the sauce is thickened..
12. Serve over slices of wheat bread..

Cooking the Pot Roast: Add the beef back to the pot. Add the remaining ingredients, starting with the onion and finishing with the butter. Close the lid and seal the valve. This beef roast recipe isn't like the Chinese kind of sweet and sour but the sauce is a little sweet and a little tangy. It reminds me a lot of the Campbell's simmer sauce I reviewed a couple years ago because it was a little tart too.