Sweet-and-Sour Pot Roast
- Total Time
- 2 hours
- Rating
- Comments
- Read comments
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Ingredients
- 3pounds boneless rump roast or top round in one piece
- 1cup dry white wine
- ⅓cup cider vinegar
- 1tablespoon cooking oil
- 2cups chopped onions
- 1cup chopped carrots
- 3cloves minced garlic
- ½cup raisins
- ½teaspoon ground ginger
- ½teaspoon ground allspice
- 3tablespoons light brown sugar
- 1cup beef or veal stock
- ½cup crushed canned tomatoes
- 2bay leaves, crushed
- Salt and freshly ground black pepper
- 1 to 2tablespoons fresh lemon juice, or to taste
Nutritional analysis per serving (8 servings)
453 calories; 23 grams fat; 8 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 1 gram polyunsaturated fat; 19 grams carbohydrates; 2 grams dietary fiber; 13 grams sugars; 37 grams protein; 767 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the meat in a deep bowl, add the white wine and vinegar and allow to marinate six to eight hours.
- Step 2
Preheat oven to 350 degrees.
- Step 3
Remove the meat from the marinade, reserving the marinade, and pat the beef dry. Heat the oil in a heavy three-quart casserole. Add the beef and brown it on all sides. Remove the meat from the casserole and add the onions and carrots and cook over medium-low heat until tender and lightly browned. Stir in the garlic, then add the raisins, ginger, allspice and brown sugar. Add the stock, the reserved marinade and the tomatoes. Bring to a simmer, scraping the bottom of the pan. Stir in the bay leaves and salt and pepper to taste. Return meat to casserole.
- Step 4
Cover the casserole and place in the oven. Bake for about two hours, until the meat is tender.
- Step 5
To serve, remove the meat from the casserole and slice it. Arrange on a platter. Reheat the sauce and check seasoninings. Add some or all the lemon juice if the sauce does not seem tart enough. Spoon some of the hot sauce over the meat and pass the rest.
- Step 6
Alternatively, the meat can be refrigerated overnight in the cooking liquid and the next day the meat can be sliced and the sauce reheated before serving. This will improve the meat's flavor and texture and allow the layer of chilled fat on liquid's surface to be removed and discarded.
Private Notes
Comments
This is the best pot roast recipe on the planet. I don't know if it's the vinegar/wine marinade, the dollop of brown sugar or the spices - maybe all that? - but honestly the best pot roast I've had in my life. And between two grandmothers and a mother who made some stupendous pot roasts, that's saying something. Like another reviewer, I added mushrooms. Next time, will dirty another pot to make mashed potatoes.
This is a wonderful recipe. I was glad I prepared about twice the amount, freezing half for later enjoyment. Using 5.5 lb chuck roast, I cooked at 275 F for 4 hours. Perfection!
This is a fantastic recipe that is forgiving for substitutions. I used red wine instead of white wine, because I had an open bottle. I used apricots instead of raisins, because that's what I had on hand. I also omitted the carrots because I didn't have time. No marinating ahead; I browned the roast in my All-Clad slow cooker insert on the stove, added all other ingredients, and cooked in the slow cooker on low for 6 1/2 hours, then thickened juices with corn starch.
This recipe is very good- interesting that it doesn’t claim to be sauerbraten, just sweet and sour pot roast.
This was quite good, but not exceptional. I expected the flavor to be bolder based on other comments; maybe almost like a sauerbraten, but it wasn’t. It was just a nice, solid pot roast. No complaints, but I’m guessing simpler recipes would yield a similar result.