Recipe: Perfect 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 cook Sweet and Tart Pot Roast using 12 ingredients and 12 steps. Here is how you achieve it.

Ingredients of Sweet and Tart Pot Roast

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

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..

Add the remaining ingredients, starting with the onion and finishing with the butter. Close the lid and seal the valve. Salt and freshly ground black pepper. Juicy, tender beef and a colorful medley of sweet potatoes, carrots, and parsnips fill this tantalizing Dutch oven pot roast recipe. Sweet-and-Sour Pot Roast adapted from The New York Times Passover Cookbook. his wonderful recipe for Sweet-and-Sour Pot Roast requires marinating but it is well worth the time.