Sweet? Sour? You don't need to settle for one, because this delicious Sweet and Sour Pot Roast recipe will let you have the best of both flavors.
2 tbsp cooking oil
4 lbs chuck roast
1 cup onion, chopped with KUMA Chef's Knife
1 tsp salt
1/4 tsp pepper
1/2 tsp thyme
1/2 cup beef bouillon
1/3 cup cider vinegar
1/3 cup honey
1 tbsp cornstarch
1/4 cup water
1. Heat oil in a Dutch oven or a heavy saucepan. Add meat and cook until well-browned on all sides. Remove meat from pan and set aside.
2. Add onion, and cook for 3 minutes, stirring constantly. Return meat to pan. Sprinkle with salt, pepper, and thyme. Stir in bouillon and vinegar, cover, and simmer for about 2 hours, or until meat is almost tender. Stir in honey and simmer for 1 hour, flipping the roast occasionally.
3. Transfer meat on a serving platter and keep warm. Bring liquid left in pan to a full boil. Mix cornstarch and water and stir until well-blended. Gradually pour into boiling liquid and stir until thickened and clear. Reduce heat to low and simmer for 3 minutes.
4. Pour sauce over slices of roast and serve.