oriental sweet and sour pot roast
Another recipe from my old cookbook. Very tasty! Next time I make it I will take photos.
No Image
prep time
20 Min
cook time
9 Hr
method
Stove Top
yield
8 serving(s)
Ingredients
- 1 - (3 to 3½ lb) beef chuck roast
- 2 tablespoons cooking oil
- 1 can (16 oz.) bean sprouts, rinsed and drained
- 1 can (5 oz.) water chestnuts, drained and thinly sliced
- 1 medium green pepper, cut in 1-inch squares
- 1/3 cup apricot jam
- 1/4 cup vinegar
- 1 tablespoon soy sauce
- 1 clove garlic, minced
- 1 teaspoon salt
- ½ teaspoon ground ginger
- 1/8 teaspoon pepper
- 1 can (11 oz.) mandarin orange sections
- 3 tablespoons cornstarch
- 1 can (4 oz.) mushrooms
- - hot cooked rice
How To Make oriental sweet and sour pot roast
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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.
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Step 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.
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Step 3Measure 2 cups of the liquid; reserve. Return meat and vegetables to slow cooker; cove to keep warm.
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Step 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.
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Step 5Place meat and vegetables on platter. Spoon some sauce over meat and vegetables; pass remaining sauce. Serve with rice.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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