Sweet and Sour Pot Roast

Sweet and Sour Pot Roast

Serves 8


  • 1 (3-pound) Certified Angus Beef ® English or chuck arm roast
  • 1 tablespoon vegetable oil
  • 2 cups pineapple juice
  • 1/4 cup soy sauce
  • 1/4 cup brown sugar
  • 1/4 cup red wine vinegar
  • 1/2 teaspoon garlic salt
  • 2 tablespoons cornstarch dissolved in 1/4 cup water
  • Salt and pepper to taste


  1. Preheat oven to 325°F. Season roast with salt and pepper.
  2. Brown on all sides in hot oil in a heavy skillet over medium heat.
  3. Place browned roast on a rack in a Dutch oven or in a roasting pan with a tight-fitting lid. Combine pineapple juice, soy sauce, brown sugar, vinegar and garlic salt and pour over roast. Cover tightly.
  4. Braise in the oven for 60 to 70 minutes (to medium doneness) or until fork tender.
  5. Remove roast from oven and tent with foil to keep warm. On top of range, bring liquid in pan to a boil. Add cornstarch mixture and simmer for two minutes or until sauce thickens. Slice meat and serve with sauce. (Great with wild rice.)
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