Braised Sweet And Sour Pot Roast Recipes

Steps:

• Combine potatoes, carrots, and onion in the bottom of a slow cooker.
• Heat canola oil in a large skillet over medium-high heat. Cook beef roast in the hot oil until browned completely, 2 to 3 minutes per side; place beef roast atop the vegetables.
• Stir tomato sauce, brown sugar, Worcestershire sauce, cider vinegar, and salt together in a bowl; pour over the roast.
• Cook on Low for 10 to 12 hours (or on High for 5 to 6 hours).
• Remove roast and vegetables to a serving platter. Pour sauce into skillet and cook over medium-high heat until thickened, 5 to 10 minutes; serve with the beef and vegetables.

Steps:

• Place the meat in a deep bowl, add the white wine and vinegar and allow to marinate six to eight hours.
• Preheat oven to 350 degrees.
• Remove the meat from the marinade, reserving the marinade, and pat the beef dry. Heat the oil in a heavy three-quart casserole. Add the beef and brown it on all sides. Remove the meat from the casserole and add the onions and carrots and cook over medium-low heat until tender and lightly browned. Stir in the garlic, then add the raisins, ginger, allspice and brown sugar. Add the stock, the reserved marinade and the tomatoes. Bring to a simmer, scraping the bottom of the pan. Stir in the bay leaves and salt and pepper to taste. Return meat to casserole.
• Cover the casserole and place in the oven. Bake for about two hours, until the meat is tender.
• To serve, remove the meat from the casserole and slice it. Arrange on a platter. Reheat the sauce and check seasoninings. Add some or all the lemon juice if the sauce does not seem tart enough. Spoon some of the hot sauce over the meat and pass the rest.
• Alternatively, the meat can be refrigerated overnight in the cooking liquid and the next day the meat can be sliced and the sauce reheated before serving. This will improve the meat's flavor and texture and allow the layer of chilled fat on liquid's surface to be removed and discarded.

Steps:

• Place potatoes in a 5-qt. slow cooker. Trim fat from roast; cut in half. In a large skillet, brown roast in oil on all sides. Transfer to slow cooker., Reserve 1 tablespoon drippings; saute onion in reserved drippings until tender. Stir in the tomato sauce, brown sugar, Worcestershire sauce, vinegar and salt. Pour over roast., Cover and cook on high for 4-6 hours or until meat is tender. Before serving, pour sauce into a skillet. Cook and stir over medium-high heat until reduced and thickened. Serve with potatoes and beef.

Steps:

• Preheat oven to 200 degrees F.
• Rub brisket generously with salt and vegetable oil.
• Heat a large saute pan over medium-high heat. Add vegetable oil to evenly coat pan and when the oil is hot and is just beginning to smoke, add the brisket and brown on both sides. Transfer the brisket to a shallow baking dish. Add the vegetables to the saute pan. Cook until they brown and start to soften, about 5 minutes. Then pour the vegetables over the brisket.
• Whisk together the tomatoes, sugar, stock and vinegar in a mixing bowl then pour it into the same saute pan. Cook for a few minutes to get all the flavor out of the skillet, and then pour over the brisket. It should be at least 3/4 of the way submersed in the liquid. Cover the dish loosely with aluminum foil and bake for 8 to 10 hours until tender and the meat begins to fall apart. Slice thinly and serve with veggies and cooking liquid.

Steps:

• Preheat the oven to 325 degrees F.
• Heat a large skillet over medium heat with a thin layer of extra-virgin olive oil. Add the onions, and garlic to the hot oil and sweat them until very soft and very light caramel in color, 20 to 30 minutes. Turn off the heat and reserve.
• Heat a large Dutch oven over medium-high heat. Add a thin layer of oil to the pan. Pat the meat dry and season very liberally with salt and pepper. Brown the meat to a deep brown all over, 12 to 15 minutes.
• Peel the potatoes and very thinly slice them lengthwise into planks. Slice the tomatoes working over a bowl to catch their juices.
• Arrange 1/2 the onions over top of the meat, season with salt, pepper and 1 tablespoon thyme. Arrange 1/2 the potatoes over the onions and dress the potatoes with a liberal drizzle of extra-virgin olive oil, about 1 tablespoon, salt, pepper, rosemary, and a handful freshly grated cheese. Top the potatoes with 1/2 the tomatoes and their juices, and season with salt and pepper. Scatter a few leaves of torn basil. Repeat the layers. Do not add basil to the top layer of tomatoes.
• Cover the pan and roast the meat in the oven until very tender, 4 hours. Cool and store for make-ahead meal.
• To reheat: Reheat, covered, in a preheated 325 degree F oven until warmed through, 45 minutes to 1 hour. Take off the lid of the pot, drizzle the top of the meat with oil, sprinkle with cheese, and broil to lightly crust the top. Cut down through the layers of the potatoes, tomatoes, and onions to portion the meat, serve in shallow bowls with crusty bread and pan juices.

Steps:

• In a small bowl, combine salt, pepper, onion and garlic powders and sprinkle over the roast.
• In the slow cooker, combine broth, vinegar and sugar, and mix well.
• Add the beef and vegetables, cover and turn the slow cooker to LOW. Cook for approximately 8 hours
• Half an hour before serving, remove the beef and vegetables to a plate and tent with foil. Skim fat from the broth.
• Turn heat to HIGH.
• Mix flour and water together in a small bowl to make a slurry, and slowly add to the broth, pouring through a strainer to avoid lumps.
• Replace lid and cook for 30 minute
• Slice beef, serve with gravy, vegetables and your favourite side.

Steps:

• 1. season beef with salt and pepper-brown both sides in 1 tablespoon oil 2.add oil and brown onions, carrots, and celery..add garlic and cook 30 seconds...add vinegar, brown sugar, ketchup, and broth, and bring to boil..pour over beef. 3. slow cooker..on high poser cook 4-6 hours..low power 8-10 hours Oven. 300degrees 6-8 hour check for doneness as needed

Steps:

• Season the brisket liberally with salt and pepper. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Brown the brisket on both sides, starting fatty side down. Transfer to a 5- to 6-quart slow cooker.
• Add another tablespoon of oil to the skillet. Add the onions, carrots, and celery and cook until browned, about 5 minutes. Add the garlic, and cook for 30 seconds. Add the vinegar, brown sugar, ketchup, and broth and bring to a boil. Pour over the brisket, cover the cooker.
• Cover and cook 4 to 6 hours on high, or 8 to10 hours on low, until the meat is very tender.
• Transfer the brisket to a cutting board and skim the fat from the surface of the juices. Cut the brisket against its grain in 1/4-inch-thick slices and arrange so they are overlapping on a large platter. Surround with vegetables and spoon enough sauce over the top to moisten; serve the remaining sauce on the side.