Sweet and Tart Pot Roast

Name: Sweet and Tart Pot Roast
Total time: 900 s
Yield: 6 servings
Cuisine: American
Ingredients: 4 lb pot roast; 1 salt and pepper; 2 tbsp canola or vegetable oil; 1 medium onion; 2/3 cup cider vinegar; 2/3 cup apple sauce; 1/2 cup light brown sugar, packed; 1/4 tsp ground allspice; 1 tsp cornstarch mixed w 2 tbsp cold water; 1 tsp Pickapeppa Sauce; 3/4 lb small new potatoes; 1/2 lb baby carrots

dynamyk444 @cook_3279960

New Holland, Pennsylvania

One of our favorites!

dynamyk444 @cook_3279960

New Holland, Pennsylvania

One of our favorites!

Saved

Ingredients

15 mins

6 servings

4 lbpot roast
1salt and pepper
2 tbspcanola or vegetable oil
1 mediumonion
2/3 cupcider vinegar
2/3 cupapple sauce
1/2 cuplight brown sugar, packed
1/4 tspground allspice
1 tspcornstarch mixed w 2 tbsp cold water
1 tspPickapeppa Sauce
3/4 lbsmall new potatoes
1/2 lbbaby carrots

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Steps

15 mins

1

Trim excess fat from the roast and sprinkle w salt and pepper
2

In a large pan, heat oil over medium heat.
3

Brown the roast on all sides, about 10 minutes total
4

Add 1/2 onions, and continue cooking turning the roast and onions until onions are lightly browned.
5

Remove from heat.
6

In a small bowl, combine the vinegar, applesauce, brown sugar, Pickapeppa, and allspice.
7

Move beef to crock pot with vinegar mixture, potatoes, most of the onions, and 3/4 of the carrots on low for 12-14 hours, stirring occasionally.
8

Add remaining carrots and onions at the 6 hour mark.
9

Remove the roast to a platter, and keep warm.
10

Combine the cornstarch and water and stir the mixture into the pan drippings.
11

Heat over medium heat until the sauce is thickened.
12

Serve over slices of wheat bread.