Tangy Beef Pot Roast

Author: Canadian Living

There's a tang of vinegar and a touch of ginger in this streamlined version of sauerbraten.

  • Portion size 8 servings
  • Credits : © CanadianLiving.com

Ingredients

  • 1 tablespoon vegetable oil
  • 1 cross rib pot roast (3 lb/1.5 kg)
  • 1 blade pot roast (3 lb/1.5 kg)
  • 3 cups sliced onions
  • 1 1/2 cup beef stock
  • 1 1/2 cup water
  • 1/4 cup packed brown sugar
  • 1/4 cup red wine vinegar
  • 1 1/2 teaspoon ginger
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon ground cloves
  • 1 bay leaf
  • 8 potatoes halved
Sauce:
  • 1/3 cup all-purpose flour
  • 1 cup light sour cream
  • 1 sweet green pepper sliced

Method

In Dutch oven, heat oil over medium high heat; brown roast, turning with wooden spoons, about 10 minutes. Drain off any fat.

Combine onions, beef stock sugar, vinegar, ginger, salt, pepper, cloves and bay leaf; pour over roast. Cover and cook in 350°F (180°C) oven for 3 hours. Add potatoes; cook, covered, for 20 to 30 minutes or until potatoes and meat are tender. Discard bay leaf. Transfer meat to cutting board. With slotted spoon, transfer onions and potatoes to platter. Cover and keep warm.

Sauce: In small bowl, whisk flour into sour cream; whisk in 1/2 cup (125 mL) of the pan juices. Whisk mixture back into pot. Add green pepper. Bring to boil over high heat; cook, stirring, for about 5 minutes or until thickened. Slice beef; add to Platter. Serve with sauce.

Nutritional facts <b>Per each of 8 servings:</b> about

  • Sodium 385 mg
  • Protein 36 g
  • Calories 467.0
  • Total fat 13 g
  • Cholesterol 74 mg
  • Saturated fat 5 g
  • Total carbohydrate 51 g

%RDI

  • Iron 31.0
  • Fibre 0.0
  • Folate 16.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 10.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 2.0
  • Vitamin C 53.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Tangy Beef Pot Roast

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