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Sweet ‘n’ Tangy Pot Roast

I fixed this roast the first time I cooked for my husband-to-be more than 20 years ago. For dessert, I made chocolate pudding spooned over marshmallow. He thought he'd died and gone to heaven! —Carol Mulligan, Honeoye Falls, New York
  • Total Time
    Prep: 10 min. Cook: 9-1/2 hours
  • Makes
    12 servings


  • 1 boneless beef chuck roast (3 pounds)
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup water
  • 1 cup ketchup
  • 1/4 cup red wine or beef broth
  • 1 envelope brown gravy mix
  • 2 teaspoons Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1/8 teaspoon garlic powder
  • 3 tablespoons cornstarch
  • 1/4 cup cold water


  • Cut meat in half and place in a 5-qt. slow cooker. Sprinkle with salt and pepper. In a bowl, combine the water, ketchup, wine or broth, gravy mix, mustard, Worcestershire sauce and garlic powder; pour over meat.
  • Cover and cook on low for 9-10 hours or until meat is tender.
  • Combine cornstarch and cold water until smooth. Stir into slow cooker. Cover and cook on high for 30 minutes or until gravy is thickened. Remove meat from slow cooker. Slice and serve with gravy.
Nutrition Facts
3 ounce-weight: 232 calories, 11g fat (4g saturated fat), 74mg cholesterol, 537mg sodium, 9g carbohydrate (6g sugars, 0 fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch.

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  • Ruth
    Mar 22, 2021

    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.

  • Jim
    Dec 4, 2020

    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.

  • Jane
    Jul 25, 2019

    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

  • sprtngrl44
    Feb 9, 2019

    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. ?

  • j22
    Aug 10, 2017

    No comment left

  • squeakymouse
    Aug 5, 2017

    Used beef cubes and added pickapepper for more spice. Also used more garlic and more wine.

  • burkepa
    Jul 26, 2017

    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.

  • Psalm127-3
    Jul 26, 2017

    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?

  • jaybabe_123
    Jul 25, 2016

    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.

  • juicyfruit007
    May 4, 2016

    This was good. I'd make it again.