Sweet and Sour Pot Roast
This pot roast serves up so fork tender that the meat just pulls apart by itself. The sauce is sweet and tangy thanks to brown sugar and lemon and there are savory notes from the bay leaf, onion and garlic. This is just a delicious, hearty, and comforting meal that's perfect for company, a holiday meal or anytime you want to dive into something that reminds you of what mom or grandma used to make.
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings 8 servings
Ingredients
- 2 tbsp. canola oil
- 4 lbs. Pot roast
- 2 onions, sliced into rings
- 1 garlic clove, minced
- 1/2 cup beef stock or water
- 2 bay leaves
- 3 large carrots, peeled, cut into large chunks
- 1 cup fesh green beans, cut into large pieces
- 5 potatoes, cut into large chunks (skin on)
- juice of one lemon
- Kosher salt
- 1 tbsp. brown sugar
- 3 tbsp. ketchup
- 1/2 cup dark raisins
Instructions
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Heat oil in a Dutch oven on medium heat. Brown meat on all sides. Add onion and garlic and cook until the onion starts to brown (but doesn't burn). Add stock (or water) and bay leaves. Reduce heat, cover, and simmer for 1 hour. If necessary, add more liquid to keep meat from sticking and burning.
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Add carrots, green beans, potatoes, lemon juice, salt, and brown sugar and stir all around the meat. Baste liquid over meat. Cover and simmer for another hour. Add ketchup and raisins and cook for another 30 minutes.