SWEET 'N' TANGY POT ROAST
I fixed this roast the first time I cooked for my husband-to-be more than 20 years ago. For dessert, I made chocolate pudding spooned over marshmallow. He thought he'd died and gone to heaven! -Carol Mulligan, Honeoye Falls, New York
Provided by Taste of Home
Categories Dinner
Time 9h40m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- Cut meat in half and place in a 5-qt. slow cooker. Sprinkle with salt and pepper. In a bowl, combine the water, ketchup, wine or broth, gravy mix, mustard, Worcestershire sauce and garlic powder; pour over meat. , Cover and cook on low for 9-10 hours or until meat is tender., Combine cornstarch and cold water until smooth. Stir into slow cooker. Cover and cook on high for 30 minutes or until gravy is thickened. Remove meat from slow cooker. Slice and serve with gravy.
Nutrition Facts : Calories 232 calories, Fat 11g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 537mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges
SWEET AND TANGY POT ROAST
Sweet and Tangy Pot Roast made in the slow cooker is a cross between sweet and sour flavors with bbq sauce over super tender beef.
Provided by Sabrina Snyder
Categories Dinner
Time 8h40m
Number Of Ingredients 11
Steps:
- Season chuck roast with salt and pepper.
- Add vegetable oil to dutch oven on medium high heat.
- Sear beef on both sides until well browned, about 4-6 minutes on each side.
- In your slow cooker, whisk together the condensed french onion soup, ketchup, water, dijon mustard, Worcestershire sauce and garlic powder.
- Add the meat to the slow cooker and coat well.
- Cook on low for 8 hours.
- Whisk water and cornstarch together then add to the slow cooker.
- Cook on high for 30 minutes until sauce thickens before serving.
Nutrition Facts : Calories 369 kcal, Carbohydrate 13 g, Protein 33 g, Fat 20 g, SaturatedFat 9 g, Cholesterol 117 mg, Sodium 579 mg, Fiber 1 g, Sugar 7 g, ServingSize 1 serving
ELAINE'S SWEET AND TANGY LOOSE BEEF BBQ
This recipe is a fly-by-the-seat-of-your-pants creation. I researched several BBQ recipes online and in my cookbooks and combined bits and pieces of different things I liked about them. The result was a wonderful and tangy loose BBQ for sandwiches that is very easy to make and takes little hands-on time. My in-laws who are in their 70s both said it was the best BBQ they had ever had. It was awesome!
Provided by ENGLISHNWOODS2
Categories Everyday Cooking
Time 8h30m
Yield 24
Number Of Ingredients 11
Steps:
- Place the roast into a slow cooker along with the water. Cover, and cook on LOW for 2 to 4 hours, or until beef can be easily shredded with a fork.
- Shred the beef, removing fat as you go. Remove 1/2 cup of the broth from the slow cooker, and reserve for later. Add the vinegar, brown sugar, dry mustard, Worcestershire sauce and ketchup. Mix in the salt, pepper, cayenne, and garlic. Stir so that the meat is well coated.
- Cover, and continue to cook beef on LOW for an additional 4 to 6 hours. Add the reserved broth only if necessary to maintain moisture. Serve on toasted buns. The meat can be frozen for future use.
Nutrition Facts : Calories 231.3 calories, Carbohydrate 10.7 g, Cholesterol 60.2 mg, Fat 13.7 g, Fiber 0.1 g, Protein 16.3 g, SaturatedFat 5.4 g, Sodium 594.5 mg, Sugar 9.3 g
TANGY SWEET SHREDDED BEEF BARBECUE
This is a great BBQ Beef recipe that makes the most awesome sandwiches. These are a wonderful alternative to plain burgers and much more zingy! Never have any left-overs with these :)
Provided by Karen..
Categories Lunch/Snacks
Time 5h15m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients in dutch oven or other large pot and cook at low heat allowing to simmer slowly for about 4 hours, turning meat and stirring occasionally (If making in crock pot, cook on high for 5 to 6 hours).
- Remove meat and shred with fork, discarding fat.
- Put the meat back into the liquid and simmer for about 30 more minutes.
- (If using crock pot just turn to low until ready to serve) Serve on your favorite buns or rolls.
Nutrition Facts : Calories 808.2, Fat 45, SaturatedFat 18.1, Cholesterol 156.5, Sodium 2230.7, Carbohydrate 58.8, Fiber 0.8, Sugar 53.5, Protein 44.6
SWEET 'N' TANGY POT ROAST
You really can't go wrong with this recipe. Easy to throw together and the gravy is TO DIE FOR. Got this recipe from Taste of Homes Light and Tasty Magazine Dec/Jan '05.
Provided by Audrey M
Categories Meat
Time 9h10m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Place roast in 5 qt slow cooker.
- Sprinkle with salt and pepper.
- In a bowl, combine the water, ketchup, wine or broth, gravy mix, mustard, Worcestershire sauce and garlic powder; pour over meat.
- Cover and cook on low for 9-10 hours or until meat is tender.
- Combine cornstarch and cold water until smooth.
- Stir into slow cooker.
- Cover and cook on high for 30 minutes or until gravy is thickened.
- Remove meat from slow cooker.
- Slice and serve with gravy.
TANGY ROAST BEEF RELISH
Make and share this Tangy Roast Beef Relish recipe from Food.com.
Provided by yamma
Categories < 4 Hours
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Drain liquid from beets and put into a measuring cup Add enough water to make 1 1/2 cups liquid Mash beets Put liquid in pan bring to a boil Add onion, vinegar, jello and salt.
- Remove from heat and stir well Pour into glass bowl and chill until soft set Remove from fridge and add mashed beets, borseradish, and celery Return to fridge until completely set.
- (Cooking time includes time for chilling).
Nutrition Facts : Calories 100.6, Fat 0.2, Sodium 359.1, Carbohydrate 23.3, Fiber 2.3, Sugar 20.4, Protein 2.9
SLOW COOKER SWEET-AND-SOUR POT ROAST
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.
Provided by SB
Categories World Cuisine Recipes Asian
Time 10h35m
Yield 6
Number Of Ingredients 10
Steps:
- 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 skillet and cook over medium-high heat until thickened, 5 to 10 minutes; serve with the beef and vegetables.
Nutrition Facts : Calories 529.6 calories, Carbohydrate 59.9 g, Cholesterol 105.3 mg, Fat 16.2 g, Fiber 9.2 g, Protein 36.9 g, SaturatedFat 5.4 g, Sodium 993.9 mg, Sugar 21.5 g
SWEET AND TANGY BRAISED CHUCK ROAST
I have never cooked a main dish with gingersnap cookies...hmm...interesting. This looks amazing, so I'm looking forward to trying this out. It is a slow cooker recipe, taking between 6 and 10 hours, depending on heat setting.
Provided by BeccaB3c
Categories One Dish Meal
Time 6h20m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In 4 1/2-6 quart slow cooker bowl, combine gingersnap crumbs, carrots, celery, onion, wine, vinegar, raisins, salt, and pepper.
- Place roast on top of vegetables.
- Cover and cook on low 8 to 10 hours, or on high 6 to 6 1/2 hours.
- Place roast on warm platter. Skim and discard fat from cooking liquid.
- Serve roast with vegetables and sauce.
Nutrition Facts : Calories 736.5, Fat 45.6, SaturatedFat 18.3, Cholesterol 156.5, Sodium 854.1, Carbohydrate 25.6, Fiber 2.5, Sugar 12.4, Protein 43.5
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