Oriental Sweet And Sour Pot Roast Recipe

No Photo

Have you made this?

 Share your own photo!

Oriental Sweet and Sour Pot Roast

E R

By
@ER1234

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


Featured Pinch Tips Video

Rating:

Comments:

Serves:

8

Prep:

20 Min

Cook:

9 Hr

Method:

Stove Top

Ingredients

1
(3 to 3½ lb) beef chuck roast
2 Tbsp
cooking oil
1 can(s)
(16 oz.) bean sprouts, rinsed and drained
1 can(s)
(5 oz.) water chestnuts, drained and thinly sliced
1 medium
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(s)
(11 oz.) mandarin orange sections
3 Tbsp
cornstarch
1 can(s)
(4 oz.) mushrooms
hot cooked rice

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: Asian
Other Tags: For Kids, Healthy