Sweet-and-Sour Pot Roast

From: Taste of Home

• 6-8 Servings
• Prep: 30 min. Cook: 4 hours

Ingredients

• 12 small white potatoes, peeled
• 1 boneless beef chuck roast (about 3 pounds)
• 1 tablespoon canola oil
• 1 cup chopped onion
• 1 can (15 ounces) tomato sauce
• 1/4 cup packed brown sugar
• 2 to 3 tablespoons Worcestershire sauce
• 2 tablespoons cider vinegar
• 1 teaspoon salt

Directions

• Place potatoes in a 5-qt. slow cooker. Trim fat from roast; cut in half. Brown in oil on all sides in a large skillet. Transfer meat to the slow cooker. Reserve 1 tablespoon drippings; saute onion in reserved drippings until tender. Stir in the tomato sauce, brown sugar, Worcestershire sauce, vinegar and salt. Pour over meat and potatoes.
• Cover and cook on high for 4-5 hours or until the meat is tender. Before serving, pour sauce into a skillet. Cook and stir over medium-high heat until reduced and thickened; serve with potatoes and meat. Yield: 6-8 servings.

Nutrition Facts: 1 serving (1 each) equals 518 calories, 18 g fat (7 g saturated fat), 111 mg cholesterol, 661 mg sodium, 50 g carbohydrate, 4 g fiber, 38 g protein.

Sweet-and-Sour Pot Roast published in Taste of Home October/November 1996, p39