Posted on by misangela

Sweet n Sour Chuck Roast

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This is a combo of a couple of recipes I read online plus my leanings towards Asian flavours! I only got one shot of it, sadly. I hope you enjoy!

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Sweet n Sour Roast

This is an easy one pot roast that is loaded with umami! If you like tons of gravy, then you'll want to up the liquids by half. Mine was pretty tight. Also, you might need to adjust the cook time according to the size of your roast. Mine was only 2#. Add 20 mins per pound over that. You may also wish to up the veg with the size of the roast, to ensure you have enough for serving.
Course Main Course
Cuisine American, Asian
Keyword easy roast, roast beef, sweet and sour,
Prep Time 30 minutes
Cook Time 2 hours
Servings 6
Author misangela

Equipment

  • Dutch oven

Ingredients

  • 1 1-2# Chuck Roast Any kind of roast will work, even pork or lamb
  • ½ pound small potatoes halved or 3/4" dice large potato
  • 1 med white onion frenched or med dice
  • 2-3 carrots 3/4" dice
  • 1 leek, sliced white part only optional
  • 1 small pack cremini mushrooms, thickly sliced button shrooms are fine
  • 1 Red or green Bell Pepper optional, but adds nice colour; I used Korean peppers (green)
  • 3/4 cup soy sauce
  • 5-6 cloves garlic, diced
  • 1 Tbl ginger paste or freshly ground ginger
  • 1/2 cup seasoned rice wine vinegar
  • 2 Tbl sesame oil
  • 3 Tbl brown sugar
  • 1 cup sake sub chicken or beef stock
  • S/P

Instructions

  • Clean the roast of any visible silver skin or large pockets of fat.
  • Set oven to 325ºF.
  • Season the roast with S/P and set aside while you prep the veg.
  • Put the dutch oven on med high heat with 2 Tbl oil. When oil is shimmering, brown the roast on all sides. Set aside roast and turn down heat to medium.
  • Add veg to pot and cook gently for about 5 mins.
  • Add roast back into pot in the center, nestled in the veg, still on medium heat.
  • Add brown sugar, ginger paste and sesame oil and rub into roast.
  • Add soy and RW vinegar. Stir everything to get it all coated. Turn off heat.
  • Add about 1/3 of the sake or stock.
  • Put on the lid and into the oven on the center rack. Set timer for 2 hrs for a 1-2# roast and add 20 mins for every pound over that.
  • Check every hour or so to make sure it's not too dry. You may need more liquid than a cup. I suggest alternating stock and sake and finishing with stock so you won't have a raw sake flavour. It's also a good idea to check seasoning about halfway through cooking to see if it's too salty or needs salt. Too salty = add some water; not enough salt, add soy or salt.
  • Roast is done when it falls apart with a fork.