Week 2 – Crockpot Sweet & Sour Pot Roast

In honor of Rosh Hashanah, this week’s Crockpot recipe is a flavorful pot roast for a delightful family dinner. (Brisket can be used if you prefer).

The rules are simple: Get a good piece of meat from your butcher, season it, cover it with liquid or sauce, and cook a long time over low heat. You’ll need to have this on for about 7-8 hours but it will be worth it!
L’shana tova umetukah

Crockpot Sweet & Sour Pot Roast

The rules are simple: Get a good piece of meat from your butcher, season it, cover it with liquid, and cook a long time over low heat.
Prep Time30 mins
Cook Time8 hrs
Total Time8 hrs 30 mins
Course: Main Course
Cuisine: American, Jewish
Keyword: Gluten Free, nut free
Servings: 8

Equipment

  • Crockpot

Ingredients

  • 3 pound pot roast
  • 2 large onions
  • 6 large carrots cut thin
  • 5 stalks celery chopped
  • 8 cloves garlic chopped
  • 1/4 cup of dried cranberries
  • 6 Tbsp of cider vinegar
  • 1/4 cup brown sugar
  • 1/2 cup ketchup
  • 3/4 cup beef stock
  • 3/4 cup red wine
  • A handful of fresh cut herbs – parsley and tarragon

Instructions

  • Heat up a large skillet and add 1 tablespoon of oil. Sprinkle all sides of your pot roast with a couple of pinches of salt and pepper. Add pot roast to the sauté pan and brown on both sides (about 5 minutes per side). When pot roast is browned, add to crockpot.
  • In same skillet, add a touch more oil and sauté onions, celery, carrots, and garlic for about 5-10 minutes, cooking the vegetables just a touch.
  • Meanwhile in a measuring cup add wine, stock, brown sugar, ketchup, and vinegar. Whisk and set aside.
  • When vegetables are done add cranberries and cook for another minute. Pour in the wine mixture and add herbs, bring to a boil.
  • Carefully pour vegetables and sauce over pot roast, cook high 4-6 hours or on low 8-10 hours.
  • When done, take out the meat, let it cool for 5 minutes or until it’s easy to handle, cut, plate and spoon some vegetables over with a touch of gravy.

Notes

Side note: This pot roast can be cooked a day in advance; let the meat and vegetables cool in the crockpot in their juices, and then cover and refrigerate. Reheat, covered on high, about 30 minutes.

-Dr. P
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