Grammy's Kitchen · Pot Roast · Slow Cooker Sweet-and-Sour Pot Roast
One of 210 pot roast recipes we measured
from www.allrecipes.com
169 cooks on www.allrecipes.com rate it 4.4★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 210.
| this recipe | typical | |
|---|---|---|
| liquid | 0% | 26% |
| fat | 1% | 2% |
| aromatics | 12% | 12% |
| acid | 2% | 0% |
| sweetener | 4% | 0% |
| salt | 0% | 0% |
| vegetables and beans | 160% | 32% |
| collagen idx | 0.8 | 0.8 |
| marbling idx | 0.8 | 0.8 |
Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 732 g | 12 carrots, chopped |
| 1020 g | 6 small white potatoes, peeled |
| 160 g | 1 cup chopped onion |
| 14 g | 1 tablespoon canola oil |
| 1361 g | 1 (3 pound) boneless beef chuck roast |
| 425 g | 1 (15 ounce) can tomato sauce |
| 53 g | 0.25 cup packed brown sugar |
| 32 g | 2 tablespoons Worcestershire sauce, or more to taste |
| 30 g | 2 tablespoons cider vinegar |
| 6 g | 1 teaspoon salt |
Method: 5 steps, published by www.allrecipes.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Best pot roast ever! I took the advice of some others and added minced garlic, seasoned salt, some dried basil , and garlic powder. Also, I had small(ish) red potatoes on hand that I peeled and quartered. I didn't chop the onions but basically quartered them a” — a cook, 5★
“This was probably the best pot roast I've ever made! The ONLY two things I did differently was add 2 stalks of roughly chopped celery AND I cooked it in my 6 quart T Fal stovetop pressure cooker. I browned the 3 pound roast, trimmed of excess fat, and deglazed” — a cook, 5★