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REC: my mom's "Sweet & Sour Pot Roast" now that there's snow on the ground:)
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.
Other messages in this thread:
- 3940. REC: my mom's "Sweet & Sour Pot Roast" now that there's snow on the ground:) - deb-in-MI - 2:05pm on 10/13/06 (9)
- Deb, what cut did you use???? Brisket?????? Sounds like Teddy>> - Moyn - 2:13pm on 10/13/06
- I used a chuck roast...it was on sale. And Jerry insists he doesn't like brisket:) [NT] - deb-in-MI - 3:52pm on 10/13/06
- You have snow and I'm still cutting roses. What a difference a lake makes. Can you tell me why he - Marg CDN - 4:32pm on 10/13/06
- I think he may have gotten burned out on it... - deb-in-MI - 7:50pm on 10/13/06
- Maybe I'll just try one each and not overdo it then. (I saw the news on the snow in Buffalo. Geez, - Marg CDN - 2:22pm on 10/14/06
- I think this would be good with an eye of round, if cooked low & long, would cut the fat content of - Curious1 - 5:40pm on 10/13/06
- Gasp, Curious, that was my mom's standard rump roast; Red wine and onion soup mix,... - Joe - 4:37am on 10/15/06
- Lol, yes I bet it did get petrified, but if you cover it and cook long enough, it gets tender. I - Curious1 - 5:51pm on 10/15/06
- I'm so glad someone else has discovered the "eye of round" for slow cooking - KarenNoCA - 11:58pm on 10/27/06