Sweet ‘n’ Tangy Pot Roast
Total TimePrep: 10 min. Cook: 9-1/2 hours
This was so good. I made it just like the recipe said . I was a little confused when it said to add the cornstarch and did not take the roast out during the time it was thickening because at the end it said to remove roast and serve with sauce. Well, it was already in the sauce. So tasty though, would make again, so tender.
Good base, but I agree that meat should be seared first. I also used marsala in place of red wine, threw in a couple tablesppons of molasses, a hefty splash of red wine vinegar and a generous sprinkle of allspice — gave it more of a sauerbraten flavor with a hint of sweet and sour to compensate for the large amount of one-note ketchup.
I understand working women using slow cookers but when you do you must brown your roast thoroughly and season with s and p. You should never cook a roast without that nice broen crust. That is half the flavor. Believe me you can tell the difference if you skip this step
I made it again, this time using 1/3 cup of ketchup. I think with less sauce, I need to cut the cornstarch/water mixture in half. And next time, I'm going to buy a higher quality roast. This type is much too fatty! But it's almost perfect. ?
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Used beef cubes and added pickapepper for more spice. Also used more garlic and more wine.
Pretty sure this was published by Mable Hoffman in the seventies as "Spicy Wine Pot Roast". It is the first company worthy recipe I learned to make as a young bride. I use more garlic--a teaspoon of granulated, or a few cloves of fresh garlic. Also add thyme, about a half teaspoon dried. I substitute some dry red wine for part of the water. I also use a quartered onion along with baby carrots and potatoes (cut them into quarters) on the bottom of the crock, roast rides on top, topped with the sauce. it is of course wonderful with mashed potatoes as well. It is not sweet but it is a keeper.
I will make this prob this weekend for supper. my thots are I will utilize both the red wine&beef broth. will someone PLEASE tell me the pount of 1/8 t garlic powder...why bother even adding 1/8 teaspoon of anything? I see this sooooo many times in ingredient lists and for the life of me never used 1/8 teaspoon in anything in any recipe ever. what's the point?
This was awful. I will never make this recipe again. And there is nothing in the list of ingredients to make it "sweet." The sauce basically tasted like extra salty ketchup.
This was good. I'd make it again.