Oriental Sweet And Sour Pot Roast Recipe

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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.


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Rating:
☆☆☆☆☆ 0 votes
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

Step-By-Step

1Trim 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.
2Stir 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.
3Measure 2 cups of the liquid; reserve. Return meat and vegetables to slow cooker; cove to keep warm.
4Drain 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.
5Place 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