Sweet and Sour Pot Roast Recipe
If you’re looking for something new to try, this is a great recipe. It’s not like your grandmother’s pot roast.
Ingredients:
2 Tbsp. Cooking Oil
4 lbs. Chuck Roast
1 cup Onion, chopped
1 tsp. Salt
1/4 tsp. Pepper
1/2 tsp. Thyme, dried
1/2 cup Beef Bouillon
1/3 cup Cider Vinegar
1/3 cup liquid Honey
1 Tbsp. Cornstarch
1/4 cup Water
Directions:
Heat oil in large heavy saucepan or Dutch oven. Adding the meat and brown well on all sides.
Lift out meat and add onion to fat in pan. Cook for 3 minutes, stirring. Return meat to pan.
Sprinkle with salt, pepper and thyme. Add bouillon and vinegar, cover and simmer about 2 hours or until beginning to get tender. Add honey and continue simmering, turning the roast occasionally, until tender, about 1 hour more.
Put meat on hot serving platter and keep hot. Bring liquid left in pan to a full boil. Add cornstarch to water and stir to blend well. Stir into boiling liquid gradually. Cook until thickened and clear, stirring. Turn heat to low and simmer 3 minutes. Serve over slices of roast.
And Enjoy!
Yield: 6 to 8 servings
