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oriental sweet and sour pot roast

ER1234 avatar
Recipe by
E R
@ER1234
Anywhere, AL

Another recipe from my old cookbook. Very tasty! Next time I make it I will take photos.

yield 8 serving(s)
prep time 20 Min
cook time 9 Hr
method Stove Top

Ingredients For oriental sweet and sour pot roast

  • 1
    (3 to 3½ lb) beef chuck roast
  • 2 Tbsp
    cooking oil
  • 1 can
    (16 oz.) bean sprouts, rinsed and drained
  • 1 can
    (5 oz.) water chestnuts, drained and thinly sliced
  • 1 md
    green pepper, cut in 1-inch squares
  • 1/3 c
    apricot jam
  • 1/4 c
    vinegar
  • 1 Tbsp
    soy sauce
  • 1 clove
    garlic, minced
  • 1 tsp
    salt
  • ½ tsp
    ground ginger
  • 1/8 tsp
    pepper
  • 1 can
    (11 oz.) mandarin orange sections
  • 3 Tbsp
    cornstarch
  • 1 can
    (4 oz.) mushrooms
  • hot cooked rice

How To Make oriental sweet and sour pot roast

  • 1
    Trim excess fat from roast; cut in half to fit into slow cooker. In skillet brown meat in hot oil; drain. Place meat in slow cooker; add bean sprouts, mushrooms, water chestnuts, and green pepper.
  • 2
    Stir together jam, vinegar, soy sauce, garlic, salt, ginger, and pepper. Pour over meat and vegetables. Cover, cook on low heat setting for 8 to 10 hours. Remove meat and vegetables. Skim fat from cooking liquid.
  • 3
    Measure 2 cups of the liquid; reserve. Return meat and vegetables to slow cooker; cove to keep warm.
  • 4
    Drain oranges, reserving 1/4 cup of the syrup. In a saucepan blend reserved syrup slowly into cornstarch; stir in reserved cooking liquid. Cook and stir until thickened and bubbly. Stir in orange sections; heat through. Season to taste.
  • 5
    Place meat and vegetables on platter. Spoon some sauce over meat and vegetables; pass remaining sauce. Serve with rice.
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Categories & Tags for Oriental Sweet and Sour Pot Roast:

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