I really enjoy crock pot cooking. The slow cooking tenderizes everything perfectly and the aroma’s from endless recipes can keep your kitchen smelling delicious anytime! I recently ran across my first crock pot from about 30 years ago, and while it quit working a decade ago, the recipe’s stuffed in it didn’t.
Sweet & Sour Pot Roast
Below is just one of our favorite pot roast meals … we enjoyed it again last night.
You will need:
- Large heavy skillet
- Medium mixing bowl
- Crock pot (preferably large)
- 3 to 4 pound pot roast (the inexpensive cuts work quite well)
- 10 – 12 medium potatoes
- 1 1/2 C chopped onions
- 1/3 C packed brown sugar
- 2 1/2 Tbsp.Worcestershire sauce
- 2 1/2 Tbsp apple cider vinegar
- 1 1/2 Tbsp cooking oil
- 1 tsp salt
- 1 can tomato sauce (15oz) I have substituted V8 on occasion
- Optional: Meat tenderizer (I use Adolphs)
Brown roast on all sides in skillet on medium high. This can be done in oil, but I think tastier if you just do it with salt. When browned, cut off any excess fat and toss.
Place roast with drippings, along with peeled and quartered potatoes (you may cook potatoes whole, depending on size).
Mix all other ingredients in bowl, then pour over roast and potatoes. Set crock pot on medium high and cook for about 5 hours, reduce heat and cook for 3 – 4 more hours, until meat is fork tender.
Serve with your choice of bread, a side vegetable and tossed salad for a delicious and filling dinner. Garnish with parsley flakes.
I have found that after browning roast, if I pierce both sides with a fork and sprinkle meat tenderizer on it, this cuts cooking time by about an hour. Especially helpful if using an inexpensive cut of roast.