by Diana Rattray
This tender sweet and sour pot roast is braised to perfection in the oven.
Brown sugar, vinegar, and apple juice give the pot roast fabulous sweet and sour flavor. A dash of allspice adds flavor along with sliced onions. It’s an easy, tender pot roast. Serve it with rice or noodles or shred it and serve the meat in sandwiches.
PrintSweet and Sour Braised Pot Roast
Apple juice, vinegar, and some brown sugar flavor this tasty beef pot roast. It’s braised in the oven and makes delicious sandwiches.
- Prep Time: 20 minutes
- Cook Time: 3 hours 30 minutes
- Total Time: 3 hours 50 minutes
- Yield: 8 servings 1x
- Category: Beef, Pot Roast
- Method: Braise
Ingredients
Scale
- 4 pounds boneless beef pot roast (chuck, rump, or bottom round)
- kosher salt and pepper
- 2 tablespoons vegetable oil
- 1 medium onion, halved and sliced
- 2/3 cup apple cider vinegar
- 2/3 cup apple juice
- 1/2 cup brown sugar, packed
- 1/4 teaspoon ground allspice
- 1 tablespoon cornstarch
- 1 tablespoon (cold) water
Instructions
- Heat oven to 325 F.
- Trim any visible fat and season the beef with salt and pepper.
- Heat the oil in a large oven-safe Dutch oven or stockpot on medium-high heat. Brown the roast on all sides and remove to a plate. Add the sliced onions to the Dutch oven and continue cooking, stirring, until onions are lightly browned. Add the roast back to the pot and remove it from the heat.
- In a small bowl, combine the vinegar, apple juice, brown sugar, and allspice; pour the mixture over the beef.
- Cover the pan and transfer the beef to the oven. Bake for 3 to 3 1/2 hours, until the roast is very tender.
- Remove the roast and solids to a warm platter. Skim off the fat or put it through a fast separator.
- Combine the cornstarch and cold water and stir the mixture into the pan drippings. Heat over medium heat until the sauce is thickened.
- Serve the sauce with the sliced or shredded pot roast. Or as a dip for shredded beef sandwiches.
