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sweet and sour pulled pot roast sammies

★★★★★ 1
a recipe by
Linda Dalton
Coconut Creek, FL

One of my favorite dinner flavors growing up was the sweet and sour tomato based sauce made by my mom and other relatives (from Eastern Europe) that always accompanied our stuffed cabbage and/or peppers. The light bulb went off in my head the other day when I decided to cook a Pot Roast in this traditional Jewish broth. I am so glad I tried this, as it will now be a go-to dinner and a super tasty sandwich extravaganza which all of my friends are asking me to make again.

★★★★★ 1
serves 6-8
prep time 20 Min
cook time 3 Hr 30 Min
method Stove Top

Ingredients For sweet and sour pulled pot roast sammies

  • 2 1/4 lb
    bottom round pot roast (approx size)
  • 2 Tbsp
  • 1 1/2 tsp
    kosher salt
  • 1/2 tsp
    crushed black pepper
  • 2 Tbsp
    canola oil
  • 2
    lemons juiced
  • 1/2 tsp
  • 1/2 c
    brown sugar
  • 1
    15 oz can tomato sauce
  • 1
    15 oz can water
  • 1/2 tsp
    ground black pepper (omit if you're serving children or those with milder pallettes)
  • 1 lg
    onion sliced
  • sliced oinion
  • cole slaw
  • your favorite potato salad
  • 6 rolls
    i love potato rolls but any good deli roll will do

How To Make sweet and sour pulled pot roast sammies

  • 1
    To make the sauce, it's easy and there's no cooking involved. Combine all ingredients in a large bowl or measuring cup and whisk ingredients to make sure they are incorporated and sugar is dissolved. Set this aside and let's get to the beef.
  • 2
    Pat all moisture from your roast- paper towels work fine for me. In shallow plate combine flour, salt and pepper. Dredge meat on all sides in flour mixture and lets get ready to sear this baby.
  • 3
    On stovetop in large skillet heat your oil on medium and sear meat on all sides. You want to create a nice crust that will keep the meat moist and seal the juices in while your cooking this for 3 plus hours.
  • 4
    Now add your sliced onions and tomato sauce and water. Bring to a slight boil, cover and lower heat to the lowest your stovetop can handle and cook 3 to 3-1/2 hours. I had the time to hang around the kitchen so I turned my roast over every 30-45 minutes. I'm not sure that is necessary. After the time recommended, you will discover that the meat is tender and begging you to take a taste. Just don't burn your fingers.
  • 5
    After your pot roast has cooled a bit, remove from saucepan and shred it with a fork or your clean fingers and get ready to make some yummy sandwiches.
  • 6
    Many people serve their pot roasts with potatoes and veggies. But I thought this one was special enough to be served on a potato roll.
  • 7
    And I added cole slaw. With a few pickles on the side of course! But I think it's a personal choice and you might opt for your favorite tater salad or even raw, sliced onion. My dad most definately would have opted for the raw onion! And yes, grilled rolls are great too.

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