There are two truths about pot roast.
First, it’s not glamorous or gorgeous.
Second, it is delicious and satisfying.
So, with that in mind, please remember that the photo may not be an artist’s dream, but the food in it is always devoured because the recipe is big winner. And, while pot roast is ideal when the weather is cold or dreary, it’s so satisfying that it will do in just about any weather.
Sweet and Sour Pot Roast
3-4 tablespoons all purpose flour
salt and freshly ground black pepper to taste
3 pound chuck roast
4 tablespoons vegetable oil (I use avocado oil)
2 medium onions, sliced
2 large cloves garlic, chopped
1 teaspoon finely chopped fresh ginger
1 1-pound 12-ounce can tomatoes (including liquid)
1/4 cup brown sugar
3 tablespoons cider vinegar
1 tablespoon Worcestershire sauce (I use vegetarian Worcestershire sauce)
4-5 carrots, peeled and cut into chunks
2-3 medium all-purpose potatoes, peeled and cut into chunks
In a dish, mix the flour with some salt and pepper. Dredge the beef in the flour to coat it on all sides. Pour 2 tablespoons vegetable oil in a Dutch oven over medium heat. Add the meat and cook, turning the meat occasionally, for 6-8 minutes, to brown the surface. Remove the meat and set it aside. Add the remaining vegetable oil to the pan. Add the onions, garlic and ginger and cook, stirring occasionally, for 2-3 minutes. Add the tomatoes (and liquid), brown sugar, cider vinegar and Worcestershire sauce. Stir to blend the ingredients. Return the meat to the pan. Add the carrots and potatoes. Cover the pan and place it in the oven. Turn the heat to 275F. Cook for about 3 hours or until the meat is tender.
Makes 6 servings