Tangy Beef Pot Roast

By The Canadian Living Test Kitchen

95 people added this to their Recipe Box

This recipe makes 8 servings

Nutritional Info
Per each of 8 servings: about	-
cal	467467 cal
pro	36 g36g pro
total fat	13 g13g total fat
sat. fat	5 g5g sat. fat
carb	51 g51g carb
fibre	4 g4g fibre
chol	74 mg74mg chol
sodium	385 mg385mg sodium
% RDI:	-
calcium	1010 calcium
iron	3131 iron
vit A	22 vit A
vit C	5353 vit C
folate	1616 folate

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

Ingredients

1 tbsp vegetable oil 1 1tbsp tbspvegetable oil
1 1boneless cross rib pot roastcross rib pot roasts or blade pot roast, (3 lb/1.5 kg)
3 cups sliced onions 3 3cups cupssliced oniononions
1-1/2 cups beef stock 1-1/2 1-1/2cups cupsbeef stock or water
1/4 cup packed brown sugar 1/4 1/4cup cuppacked brown sugar
1/4 cup red wine vinegar 1/4 1/4cup cupred wine vinegar
1-1/2 tsp ginger 1-1/2 1-1/2tsp tspginger
1/2 tsp salt 1/2 1/2tsp tspsalt
1/2 tsp pepper 1/2 1/2tsp tsppepper
1/4 tsp ground cloves 1/4 1/4tsp tspground cloves
1 bay leaf 1 1bay leafbay leaves
8 potatoes , halved8 8potatopotatoes, halved
Sauce:
1/3 cup all-purpose flour 1/3 1/3cup cupall-purpose flour
1 cup light sour cream 1 1cup cuplight sour cream
1 sweet green pepper , sliced1 1sweet green peppersweet green peppers, sliced

Preparation

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.

Additional information :

Slow-Cooker Simmer
Brown beef as directed using large skillet. Use 18- to 24-cup (4.5 to 6 L) slow cooker; cook all but Sauce on Low for 7 to 8 hours, or cook on High for 5 hours.

Sauce: Increase flour to 1/2 cup (125 mL); mix as directed and cook along with green pepper on High for 15 to 20 minutes or until thickened.