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REC: my mom's "Sweet & Sour Pot Roast" now that there's snow on the ground:)

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Joined: Dec 10, 2005


Posted to Thread #3940 at 2:05 pm on Oct 13, 2006

I loved this recipe as a kid but have steered away from it since I married since my husband insists he doesn't like slow-roasted meats. But I decided to go ahead and make it and he loved it! Not that he would admit it - but he's requested the leftovers for tonight!

Don't faint when you see the amount of brown sugar. I'm going to print it exactly like my mom gave it to me...then with my notes following.

2/3 cup of brown sugar
1/2 tsp. of ground ginger
1/2 tsp. of dry mustard
1/4 cup of vinegar (I used garlic flavored red wine vinegar)
1 tbls soy sauce
1/4 cup of ketchup
Brown an onion and put it under the roast before you cook the roast and triple the ingredients for lots of gravy

I made 1.5 times the gravy for a 3 lb. roast and had plenty. I cut the brown sugar down to about 1/2 cup. Switched a tablespoon of red wine vinegar with balsamic, and substituted 2 T. of the ketchup with hoison sauce.

After cooking until fork tender - I let chill in the fridge overnight so that I could easily remove the congealed fat.


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