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
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1(3 to 3½ lb) beef chuck roast
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2 Tbspcooking oil
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1 can(s)(16 oz.) bean sprouts, rinsed and drained
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1 can(s)(5 oz.) water chestnuts, drained and thinly sliced
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1 mediumgreen pepper, cut in 1-inch squares
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1/3 capricot jam
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1/4 cvinegar
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1 Tbspsoy sauce
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1 clovegarlic, minced
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1 tspsalt
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½ tspground ginger
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1/8 tsppepper
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1 can(s)(11 oz.) mandarin orange sections
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3 Tbspcornstarch
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1 can(s)(4 oz.) mushrooms
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·hot cooked rice
How to Make Oriental Sweet and Sour Pot Roast
- 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.
- 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.
- Measure 2 cups of the liquid; reserve. Return meat and vegetables to slow cooker; cove to keep warm.
- 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.
- Place meat and vegetables on platter. Spoon some sauce over meat and vegetables; pass remaining sauce. Serve with rice.
