Sweet and Sour Pot Roast recipe

Sweet and Sour Pot Roast recipe

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.

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