Sweet And Sour Roast Beef 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:

• In a small bowl, mix cornstarch and water until smooth. Sprinkle beef with salt and pepper. In a large nonstick skillet or wok coated with cooking spray, heat 2 teaspoons oil over medium-high heat. Add beef; stir-fry 2-3 minutes or until no longer pink. Remove from pan. , In same skillet, stir-fry peppers and apples in remaining oil for 2 minutes. Add 1/2 cup green onions; stir-fry 1-3 minutes longer or until peppers are crisp-tender. Remove from pan., Add brown sugar and vinegar to skillet; bring to a boil, stirring to dissolve sugar. Stir cornstarch mixture and add to pan. Return to a boil; cook and stir 1-2 minutes or until thickened. Return beef and pepper mixture to pan; heat through. If desired, serve with rice. Sprinkle with remaining green onion.

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:

• Put roast in pan.
• Season liberally with garlic powder.
• Mix together sauce ingredients.
• Pour over roast.
• Cover and bake @ 300F for 30 minutes per pound of meat.

Steps:

• Heat a deep skillet over medium heat. Cook and stir beef in hot skillet until completely browned, 7 to 10 minutes. Transfer beef to a slow cooker.
• Whisk water, vinegar, soy sauce, brown sugar, and cornstarch together until smooth; pour over the beef.
• Cook on Low until the beef is tender and the sauce is thick, 6 to 8 hours.

Steps:

• In a small bowl combine brown sugar, cider vinegar, reserved pineapple juice, soy sauce and garlic.
• Add/stir in the brown sugar until completely dissolved; set aside.
• Heat oil in a skillet.
• Season the beef cubes with salt and pepper then brown in hot oil on all sides.
• Place the browned meat in the slow cooker along with the red pepper flakes.
• Add in carrots and onion to the slow cooker.
• Pour the pineapple juice mixture over the veggies and beef.
• Cover and cook on LOW setting for 7-9 hours or on HIGH heat for about 3-4 hours, or until the meat is tender.
• Increase the heat to HIGH.
• Dissolve the cornstarch and cold water in a small bowl.
• Add in the cornstarch mixture, pineapple chunks and green pepper into the beef mixture in the slow cooker.
• Continue to cook for about 30 minutes, or until the green pepper is crisply tender and the juices are thickened.
• Serve with cooked rice.

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:

• Place potatoes in crock pot.
• Cut roast into 6 serving pieces.
• Brown roast in hot oil in a skillet.
• Put roast on top of potatoes.
• Add onions to skillet; saute 1 minute.
• Add remaining ingredients and mix well.
• Pour over roast in crock pot.
• Cook on low for 7-8 hours, until meat is tender.

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:

• Set oven to 325 degrees F.
• In a bowl combine all the sauce ingredients together until smooth and well combined, start with 1/3 cup brown sugar if you prefer a sweeter taste you can always add in more during cooking.
• Heat oil in a 5-quart Dutch oven over medium-high heat (use enough oil to cover the bottom of your Dutch oven).
• Season the roast liberally with seasoned salt and fresh ground black pepper; add to the pot and brown well on all sides, then remove to a plate or bowl.
• Add in onions and bell pepper; saute for about 3-4 minutes or until softened).
• Add in the sauce; bring to a medium simmer.
• Add the roast back to the pot and turn a few times to coat in the sauce.
• Cover with a lid then transfer to oven.
• Cook for about 3 to 3-1/2 hours turning the roast over every hour of cooking or you may turn halfway through cooking (cooking times will vary depending on the size of your roast).
• Remove the roast to a cutting board and slice thinly, transfer to a serving platter.
• Remove any fat the has accumulated on top of the sauce, then drizzle some on top of the beef slices.
• Serve remaining sauce on the side.

Steps:

• Mix the first 6 ingredients to make the marinade.
• Pour over beef and marinate in the refrigerator 2 hours to overnight.
• Preheat oven to 300.
• Heat oil in a Dutch oven on top of the stove.
• Add onions, cook briefly and then move to the side of the pan.
• Brown the beef on all sides.
• Add the potatoes, mushrooms and leftover marinade to the pan. The vegetables should be mixed with the onions with the meat on top.
• Bring to a boil.
• Cover and place in the oven.
• Check after a couple hours and add water if necessary.
• Bake around 4 hours or until the meat is falling apart tender.

Steps:

• Brown beef in butter. Stir in flour. Mix well. Add res of the ingredients. Simmer 20 minutes or until thickened --.
• Serve over hot buttered noodles.