This salad is what I pack for my work lunch every day of the week. It is incredibly adaptable because you can adjust the flavor by adding other kinds of beans or even a different dressing. I prefer to use enough Kalamata olives in my dishes to almost always have one in each bite. This recipe can simply be divided in half and served as dinner.
| Prep Time: | 20 mins |
| Cook Time: | 5 hrs 15 mins |
| Total Time: | 5 hrs 35 mins |
| Servings: | 6 |
Ingredients
- 6 small white potatoes, peeled
- 12 carrots, chopped
- 1 cup chopped onion
- 1 tablespoon canola oil
- 1 (3 pound) boneless beef chuck roast
- 1 (15 ounce) can tomato sauce
- ¼ cup packed brown sugar
- 2 tablespoons Worcestershire sauce, or more to taste
- 2 tablespoons cider vinegar
- 1 teaspoon salt
Instructions
- Combine potatoes, carrots, and onion in the bottom of a slow cooker.
- Heat canola oil in a large skillet over medium-high heat. Cook beef roast in the hot oil until browned completely, 2 to 3 minutes per side; place beef roast atop the vegetables.
- Stir tomato sauce, brown sugar, Worcestershire sauce, cider vinegar, and salt together in a bowl; pour over the roast.
- Cook on Low for 10 to 12 hours (or on High for 5 to 6 hours).
- Remove roast and vegetables to a serving platter. Pour sauce into a skillet and cook over medium-high heat until thickened, 5 to 10 minutes; serve with the beef and vegetables.
Nutrition Facts
| Calories | 530 kcal |
| Carbohydrate | 60 g |
| Cholesterol | 105 mg |
| Dietary Fiber | 9 g |
| Protein | 37 g |
| Saturated Fat | 5 g |
| Sodium | 994 mg |
| Sugars | 22 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
My husband and I loved it. I added garlic because I pretty much add garlic to everything and added more Worcestershire sauce. Turned out great and the meat was extremely tender.
Actually really good! Me and my husband made it and we both thought it was good. I thought it would need more brown sugar but we stuck to the recipe and it was very well balanced in the end. Great alternative when you dont want the traditional. Also we used pork.
I made exactly has printed, with the exception of using a smaller roast. I was delicious. Served over mashed potatoes.
Awesome flavor. Saved as a fav.
I started out cooking on low for 2 hours, then changed it to high for 4 hours. It was good, but maybe pearl onions would be better as well as removing the potatoes (got mushy) and doing rice afterwards.
Very tasty and tender! Cooked in instant pot.
This is the best recipe on the Allrecipes site IMHO. The sweet and sour sauce on this roast is out of this world! I’m thinking of using the sauce in so many other ways. The apple cider vinegar adds so much flavor. I love Worcestershire sauce, so I doubled that. Other than that, I followed the recipe as written. Thanks for this!
Everyone loved more than my joy of cooking brisket. Used Heinz Chili sauce instead of tomato sauce.
Loved it! Great alternative to regular pot roast.
Great recipe; nice change from cream of anything slow cooker! Didn’t change a thing and while I didn’t enjoy doing step 5 – especially as I am salivating for dinner – cooking the sauce to thicken it was totally worth it! Don’t skip this step! Thanks for sharing this keeper!
This recipe was delicious! My wife said best pot roast she’s ever had! I did mine in the oven on 350 for 3.5 hours and the meat was fork tender. The ONLY thing I would do differently is do another batch of sauce while the meal cooks, heat in the stove, and pour it on at the end.
We were not impressed. Tasted just like BBQ sauce that wasn’t very spicy. This was even with following a reviewers advice to coat in flour, kosher salt and Herbs de Provence plus adding 4 cloves of garlic.
Very tasty, meat came out very tender as did the vegetables. I followed the recipe and added a can of champignons and five cloves of garlic and cooked it for about 11 hours. I thickened the sauce in a pan with the addition of water and cornflour. It was definitely a winner in our house.
It was very good, the meat was tender and the veges were done well. the only thing is the sauce didn’t have much sweet or sour. I think it could use more, next time I’ll add to it.
This was quite good, but not really sure if it’s distinctive enough to make it again. Made it exactly as given. It’s a funny recipe, in that it gives you a measurement on the onions, but is vague about the carrots and potatoes– how big are those 12 carrots, exactly? I used 1 lb of carrots and 1 lb of potatoes. The sauce does NOT thicken. It reduces, but there’s really nothing in there to thicken it up. Which is fine, it’s good the way it is, so just don’t bother with that final step.
Very easy and quick recipe that tastes delish. I subbed coconut sugar for brown sugar, and coconut aminos for Worchestershire sauce. I’m sure with the Worchestershire sauce, it would be even better! I usually make my roast with wine and braising, etc., but I had a headache and needed to make something quick, so this recipe saved the day!
I used the recipe and checked the meat at 6 and 1/2 hours of low cooking, but the meat was far from tender. I would not make this again.
This is so easy, and so good! Only changes I made were to use vegetable oil; a bit more than a cup of onion; seasoned the pot roast with salt and pepper prior to searing; and skipped adding the salt to the sauce. Didn’t have time to slow cook for 12 hours, so I cooked it on high for 2.5 hours, and then another 6 hours on low. The flavor is wonderful, and it’s even better as leftovers.
Great winter meal for the family and super easy to make. Everyone had seconds.
This was really good, meat was tender and delicious. I added more veggies like celery and mushrooms, as well as garlic, beef base, and some more seasonings. I also felt it was bit tomato-y, next time I plan on added less tomato sauce. Was a great base recipe to work off of!
This is nice change if your a looking for one when making pot roast and are tired of the traditional recipe. Season the meat though before browning it, as you always should.