Recipe by SB
"This roast is one of my family's all-time favorites. It makes the house smell amazing all day. If you have leftovers, the sauce is a delicious au-jus-style sauce."
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white potatoes, peeled
1 (3 pound)
boneless beef chuck roast
1 (15 ounce) can
packed brown sugar
Worcestershire sauce, or more to taste
Mmmm,mmmm, good! I was looking for something different than the hundreds of recipes that have mushroom gravy, since my family doesn't care for mushrooms. The sauce was rich and delicious. The only adjustment I had to make was that my chuck roast was still tough after cooking on high for five hours, so I had to cook it another five hours. Next time I'll start earlier and cook for 10-12 hours on low. Highly recommend this recipe. Surprised it doesn't have more reviews.
Missing all of the goodness from the skillet (there's a lot of flavor left). After removing the meat, deglaze with a bit of wine or broth and pour that into the slow cooker. I also like a bit more seasoning, like garlic, basil, black pepper, seasoned salt.
Made it exactly to the recipe shown and it was fabulous, both my husband & I enjoyed this and it made 2 extra meals for us. If anything, due to the sodium amount in the nutritional info, I would probably not add the salt to the spices and look for a low salt version of the cream of mushroom soup. Usually I don't make a recipe until it is tried and true and gets excellent ratings, but I am soooo glad I tried it.
Made this tonight with a venison roast. It was delicious! I served it with sour cream for the potatoes and meat and an extra side vegetable.
My family loved this. Even my very picky 16 year old daughter liked it. She has requested it twice in one week. Very easy to prepare. Thanks for a great recipe!
Does it say mushroom soup in this recipe? If it does I don't see it. A few reviewers mention cream of mushroom soup.
Has anyone tried it with this addition?
This recipe sounds yummy but I don't want to leave anything out, ya know!
Was a hit in my house! I saved some time and made a few changes. I skipped the step of browning the roast, left the skins on my potatoes and whole carrots, used whole onions, and did not thicken the sauce at the end. I layered everything in the crockpot as the recipe stated. Cooked it until the meat came apart easily in small hunks which allowed the juices soak into it. When plating, spoon juices over the meat an vegetables. Really good and as simple as it gets!
* Percent Daily Values are based on a 2,000 calorie diet.
Slow Cooker Sweet-and-Sour Pot Roast
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 146
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