Oriental Sweet and Sour Pot Roast
By
E R
@ER1234
1
Another recipe from my old cookbook. Very tasty! Next time I make it I will take photos.
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
How to Make Oriental Sweet and Sour Pot Roast
- 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.
