We’ve all had a traditional pot roast albeit cooked in the oven rather than in the slow cooker. I know that my mother would never cook her roasts in a Crock Pot as they always had to be prepared in the oven. I liked her way of making these roasts because the top would get a bit crispy. However, today, I am not going to follow mother’s rules. I shall be making a sweet and sour beef roast in the slow cooker and it will be dandy.
This is probably one of the easiest recipes I’ve ever come across for a pot roast. I love the sweet and savory ingredients and I cannot wait to get this meat on the table!
Ingredients
Heat canola oil in a large skillet over medium-high heat. Cook beef roast in the hot oil until browned completely, 2 to 3 minutes per side; place beef roast atop the vegetables.
Stir tomato sauce, brown sugar, Worcestershire sauce, cider vinegar, and salt together in a bowl; pour over the roast.
Cook on Low for 10 to 12 hours (or on High for 5 to 6 hours).
Remove roast and vegetables to a serving platter. Pour sauce into the skillet and cook over medium-high heat until thickened, 5 to 10 minutes; serve with the beef and vegetables.
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Quick Tip: Instead of potatoes, try serving this roast with cooked rice.