Beef Sweet and Sour Slow Cooker
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11/06/2014
Mmmm,mmmm, good! I was looking for something different than the hundreds of recipes that have mushroom gravy, since my family doesn't care for mushrooms. The sauce was rich and delicious. The only adjustment I had to make was that my chuck roast was still tough after cooking on high for five hours, so I had to cook it another five hours. Next time I'll start earlier and cook for 10-12 hours on low. Highly recommend this recipe. Surprised it doesn't have more reviews.
01/04/2015
Missing all of the goodness from the skillet (there's a lot of flavor left). After removing the meat, deglaze with a bit of wine or broth and pour that into the slow cooker. I also like a bit more seasoning, like garlic, basil, black pepper, seasoned salt.
03/06/2014
Made it exactly to the recipe shown and it was fabulous, both my husband & I enjoyed this and it made 2 extra meals for us. If anything, due to the sodium amount in the nutritional info, I would probably not add the salt to the spices and look for a low salt version of the cream of mushroom soup. Usually I don't make a recipe until it is tried and true and gets excellent ratings, but I am soooo glad I tried it.
11/13/2014
Made this tonight with a venison roast. It was delicious! I served it with sour cream for the potatoes and meat and an extra side vegetable.
02/09/2015
Brown sugar....who could know? I will give this one five stars because this was the easiest and most tender pot roast I have ever made. 5 hours on high and I added 4 cloves of garlic [crushed] and 12-14 cremini mushrooms [halved]. I coated the roast in flour, kosher salt, and Herbs de Provence and browned to a nice crust. You need a 6 qt or better cooker. All I can say is the guests were all saying yum, yum, yum. This recipe is a keeper!
11/14/2014
OMG Awesomeness
01/08/2015
Was a hit in my house! I saved some time and made a few changes. I skipped the step of browning the roast, left the skins on my potatoes and whole carrots, used whole onions, and did not thicken the sauce at the end. I layered everything in the crockpot as the recipe stated. Cooked it until the meat came apart easily in small hunks which allowed the juices soak into it. When plating, spoon juices over the meat an vegetables. Really good and as simple as it gets!
03/21/2014
My family loved this. Even my very picky 16 year old daughter liked it. She has requested it twice in one week. Very easy to prepare. Thanks for a great recipe!
01/05/2015
Have tried several of these and none were as good as this one. Made it exactly as written. Next time only change I might make is to add some mushrooms and maybe a splash of red wine to the reduction just because I like the taste
01/19/2015
MMMMMM.....excellent flavor. I did soften the onions in a bit of olive oil as I have a thing about not adding raw onions to a crock pot-a personal thing. Removed the onions and put them over the other vegetables. Then I added the meat to the pan and browned it. I did add salt/pepper/garlic powder to the meat and deglaze the pan with a bit of white wine to get those brown bits and poured this over the meat. I also added a few sliced mushrooms, too, that I had to use up. At this point I put the crock point insert in the fridge overnight. I mixed up the sauce in a separate bowl and refrigerated. In the morning I put on the dish after pouring on the sauce. About 4 hours into cooking I did add one packet of beef bouillion dissolved in a cup of hot water as I was concerned that there wasn't enough liquid to fully cook all of the vegetables. I cooked it for 10 hours. The broth and dish was delicious and the house smelled great. I didn't thicken the sauce and liked it just fine as it was. So did my husband and son!! I will definitly make this agaain. Thank you for the recipe.
01/22/2015
A different way to flavor roast. I added bay leaves, smashed garlic and rosemary. Very tasty.
01/06/2015
My chuck roast was not tender at all. Didn't think the sauce was all that flavorful. I did just what it said and cooked it on the stove for 15 min. It never thickened.
02/13/2015
This was delicious. And so easy. Followed the recipe as written (other than adding a little garlic salt and onion powder to the meat). The meat was fall-apart tender and the veggies were delicious in the sauce. My family loved it.
05/11/2014
I made this exactly as written but it tasted very bland to me.. I had to jack up the gravy by adding beef broth, more salt and even some packet gravy mixes. I'm not one of those "over-salters" either.. but it needed it! Sorry but not for me. :/
01/26/2015
Family absolutely loved this recipe! A bit different than the usual pot roast. I did sauté the onions as others had suggested right in the same pan as I had browned the roast. Deglazed with a splash of white wine and followed the rest of the recipe as written. A bit of work to get it into the slow cooker, but a lovely smell in the house all day!
02/22/2015
My kids love this recipe and ask for it regularly. It's dinner and few lunches for me. Easy and delicious. Usually do it on high. Meat done in under five. Delicious!!!
09/12/2015
This was very tasty and a nice change from the usual treatments with onion soup mix or cream of mushroom soup. The sweet-sour taste was subtle; just right I thought. I sliced sweet onions instead of chopping them and I think that blended better with the other vegetables than chopping them.
08/23/2015
This is delicious. I made it just as the recipe stated and everyone raved about it. This will join my favorites list. I did choose to cook it on high for 4 1/2 hours due to time constraints.
10/30/2018
I love this recipe, i bought a choice beef chuck shoulder roast, boneless, it was 2.18 pounds, i put it in a slow cooker bag for 8 hours & put veggies in it 2 hours before it was done i used vinegar, next time i will use apple vinegar, it melts in mouth, it fell apart, wasn't chewy or dry
01/29/2018
VERY GOOD. We enjoyed the sweet flavour. Easy to double for leftovers. Slow Cookers seem hotter these days. Watch cooking time . Mine did not need that long..
01/09/2015
I will make this again, but will use less brown sugar. It was a little too sweet for my family. Loved everything else about it though. So easy!
12/28/2017
family loved it just as the recipe was written
02/08/2015
This was just ok for me. Not too flavorful. I had to add wine, beef broth and seasonings to the sauce. The meat was nice and tender though.
01/04/2015
This would be just as awesome covered with Kitchen Bouquet, on all sides, before baking. Get it in your local grocery store, in the condiment aisle.
02/11/2018
Always try to make them the 1st time as written. This one was a winner! Wouldn't change a thing. Saved the leftovers,cut them up added about one cup beef broth, and some frozen peas and made two small cartons to freeze for a quick meal for one. Thanks for sharing.
09/21/2015
I cooked it 10 hours, but that might have been a bit too long for my slow cooker. The roast was a bit dry, but tasty.
02/17/2018
I can't really rate this recipe fairly until I manage to try it with a roast that isn't 80% fat and grizzle. We ended up throwing ours out after finding just enough that was edible for dinner. But we liked the sauce and the flavor of the beef of what we could eat so for that reason and the fact that it's super easy to put together, it gets 4 stars. I will try this again with a better cut of beef.
11/21/2017
I was tired of the usual pot roast and this fit the bill. Roast was nice and tender and enjoyed the sweet sour.
11/17/2017
I substituted baby carrots and quartered unpeeled gold potatoes in this recipe and it was delicious. The aroma filled the house and my husband and I enjoyed the taste of the dish as well. The meat was tender and the sauce 'made' the dish! I will make this again!
11/19/2017
Bland and boring.
02/04/2015
The tomato tends to detract from the natural flavor of the meat; the sauce doesn't help the veggies at all; and there is not enough tang or heat in the sauce to make up for what it takes away from the roast.
02/26/2015
I have made this recipe several times. This is truly a big favorite of mine. I think it's a little too sweet for my husband but he eats it just fine. Because of that I don't make it regularly but it is one of the best roast recipes I have ever had.
01/11/2015
Loved this recipe - new twist on the basic pot roast. Cooked the sauce until reduced by about half which took about 10 minutes on medium high heat. Enjoy this easy comfort food!
01/07/2015
This is better the next day but not as flavorful as I'd hoped. Had to add salt to the plate and the sodium count is already pretty high. Definitely check a 3 lb roast at 10 hrs on low; cooked just right at that point, 12 hrs would have been way overdone. Will try again though with more seasoning.
09/18/2015
I didn't use onions and I used stew meat that was cut up in one inch cubes and it was delicious!!! My husband loves it !! And I only cooked it in the croc pot for 5 hours not 10 and it was amazing !
03/16/2015
Fantastic recipe! My husband loved it! Many thanks!
01/14/2015
This is a great recipe! I followed the recipe except I did add 1 cup of beef broth, garlic and I deglazed the pan with wine after browning the beef as another reviewer suggested. Will definitely make this again.
01/05/2015
fantastic recipe! !! definitely will make again! I added a little water to the crock pot to keep the veggies from burning on the sides. Very very good!
02/06/2018
I did have to turn the heat up after 9 hours cooking on low all day. Made enough for 4 healthy servings
02/09/2018
Made no changes , did not need to. This recipe is a real keeper as everyone said "make this again soon" !! Thanks for sharing ELLIE XXXX
01/07/2015
Easy and delicious.
01/23/2016
Delicious! I substituted 1/2 low sodium soy sauce and 1/2 teriyaki. The sauce didn't thicken as instructed, so I added 1/4 c. water mixed with 1 tab. potato starch, and it worked perfectly. Would try this recipe again, and again, and again!
02/19/2019
I didn't make any changes. It was excellent; however, the next time I make it I might double the sauce.
02/10/2018
DELISH!!!!!! made it exactly how recipe was written and hubby and I both loved it. I will use this recipe all the time now. Thanks so much for posting
11/14/2017
This was so easy to prepare and very tender! My husband said it didn't taste sweet n sour the day I made it but the flavors were perfect a few days later, when I finally got a chance to sample it. Will make it again. Hubbie loves it.
10/09/2017
This was delicious!! We both loved it! The sauce was really flavorful. I made it exactly as written except I threw in some celery with the vegetables, too. Will absolutely make again!
02/10/2018
Excellent, easy to make and very tasty.
02/17/2018
It was a really good family meal. Easy and no-fuss.
06/19/2019
Didn't really like the flavor of the sauce. Disappointed
02/11/2018
Omgosh! This was so delicious! I didn't change a thing. I will definitely make it again! Just follow the recipe just as it is.
02/24/2018
We loved the flavor, but willl try a leaner cut of beef next time
12/13/2016
This turned out great, had awesome flavor and made good leftovers.
12/19/2021
Very tasty, meat came out very tender as did the vegetables. I followed the recipe and added a can of champignons and five cloves of garlic and cooked it for about 11 hours. I thickened the sauce in a pan with the addition of water and cornflour. It was definitely a winner in our house.
04/04/2022
We were not impressed. Tasted just like BBQ sauce that wasn't very spicy. This was even with following a reviewers advice to coat in flour, kosher salt and Herbs de Provence plus adding 4 cloves of garlic.
02/11/2018
I made this in a pot on top of the stove instead of a slow cooker but it turned out great! Husband and son loved it and it was super easy!
02/18/2019
Family loved it!
02/06/2018
made at half amount for 2 people and was fabulas
07/26/2015
Delicious! I tried cooking it on high, carrots started burning and sauce was gone at about 1 1/2 hours. Don't recommend high temp. Made a second portion of sauce, added a little water and continued cooking on low. Ate a little later but worthwhile and really delicious!!!
01/06/2015
I cooked the roast in a Dutch oven using low (300 F) heat for about two hours. The meat was very tender, although, I think next time, I'll make it without the brown sugar and vinegar.
01/06/2015
Family favorite. Kids go to requested meal. I double the "juice part" except the salt. We like the gravy it makes.
02/08/2018
Best pot roast ever! I took the advice of some others and added minced garlic, seasoned salt, some dried basil , and garlic powder. Also, I had small(ish) red potatoes on hand that I peeled and quartered. I didn't chop the onions but basically quartered them as well. I used about four med-large carrots which was plenty. Cooked on low and switched over to "warm" in the last few hours because I felt it was cooking ahead of schedule. I combined a tsp. of cornstarch to a tsp. of water and added that to the sauce to thicken it a little. It all came out superbly. Will definitely make again!
01/09/2015
Great recipe! Different from the usual pot roast recipes, but in a very good way. Cooked for 6 hours on high and roast and veggy's came out perfect. Almost gone in one night!! Going to make it again next week.
02/20/2019
I made it, but instead of tomato sauce, I used a can of tomato soup and 3/4 cup water and one can diced tomatoes plain. I also added 1 tbs minced dried garlic, and 1/2 sweet onion chopped. Then in last hour, thickened with 3 Tbs corn starch after blending until smooth in a little hot water. It was delicious, and my family raves about it...it's will be a frequent flier in my home, with pork as well...
12/13/2015
Used a pork shoulder roast and did not do the browning step. Added fresh thyme and 3 cloves of garlic, the sauce was thick enough so did not need to do the last step, very tasty dish.
11/14/2016
Very tasty and easy to make. I skipped browning the meat in the skillet and substituted baby carrots to make it even easier! I made it for Sunday supper, but assembled everything in the crock on Saturday evening, put in in the fridge and brought it out early Sunday morning for 2 hours to come to room temp and put it in the crock pot on high for 8 hours. What could be easier?
05/22/2020
Very easy and quick recipe that tastes delish. I subbed coconut sugar for brown sugar, and coconut aminos for Worchestershire sauce. I'm sure with the Worchestershire sauce, it would be even better! I usually make my roast with wine and braising, etc., but I had a headache and needed to make something quick, so this recipe saved the day!
09/07/2017
This recipe is awesome! I didn't have any onions so I added onion soup mix to the sauce mixture before pouring it on the roast. Otherwise I followed the recipe and no problems. Will make this again.
01/29/2015
Great dish will make this again.
02/28/2018
Not really asian-tasting to me, but just a GREAT flavor!
10/12/2021
It was very good, the meat was tender and the veges were done well. the only thing is the sauce didn't have much sweet or sour. I think it could use more, next time I'll add to it.
11/20/2015
I did like you're suppose to do when reviewing a recipe and made it exactly like the recipe called for. It was delicious. The gravy that it made was great. Colorful smelt wonderful and tasted even better. While it cooks there is plenty of time to make some yeast rolls. Nice change to the regular ole roast. Remember..... crock pot liner = no clean up :)
02/06/2018
made at half amount for 2 people and was fabulas
10/06/2016
This was great. I added 4 bay leaves. I used a 3 1/2 lb bottom round roast. Cooked on high 3 hours and low 3 hours. Doubled the sauce and served on white rice.
12/22/2016
I used lemon juice instead of vinegar and tomato soup instead of tomato sauce. So yummy!!!
01/17/2020
This is so easy, and so good! Only changes I made were to use vegetable oil; a bit more than a cup of onion; seasoned the pot roast with salt and pepper prior to searing; and skipped adding the salt to the sauce. Didn't have time to slow cook for 12 hours, so I cooked it on high for 2.5 hours, and then another 6 hours on low. The flavor is wonderful, and it's even better as leftovers.
07/31/2016
The trick is to cook the meat long and slow until it is falling apart. A bit of salt really brings out the flavors. I've made the 6 times!
02/09/2018
Tasteless. Yuk. Don't bother
03/10/2018
No changes and will definitely be making this again and again!!
05/26/2017
I made this just as written. I thought the sauce was bitter without much flavor. The roast was tender and not overdone. The potatoes were cooked through. The carrots and onions, in the bottom, were still crunchy. I would not make this again and do not recommend it.
02/12/2018
My family loved this !!!I braised the meat as the recipe said,but I did add some broth to the drippings in frying pan,then poured on the roast. Everyone loved this roast!I will make again.
02/15/2018
Did it by recipe. Very good. Will do again..
10/02/2021
This was quite good, but not really sure if it's distinctive enough to make it again. Made it exactly as given. It's a funny recipe, in that it gives you a measurement on the onions, but is vague about the carrots and potatoes-- how big are those 12 carrots, exactly? I used 1 lb of carrots and 1 lb of potatoes. The sauce does NOT thicken. It reduces, but there's really nothing in there to thicken it up. Which is fine, it's good the way it is, so just don't bother with that final step.
02/01/2020
I used the recipe and checked the meat at 6 and 1/2 hours of low cooking, but the meat was far from tender. I would not make this again.
10/26/2019
This is nice change if your a looking for one when making pot roast and are tired of the traditional recipe. Season the meat though before browning it, as you always should.
06/14/2017
I followed the recipe and it turned out awesome. Will make this dish more often... It was yummy and no leftovers...
02/19/2018
Liked it a lot but need to cook longer in crock pot.
03/23/2018
I reduced carrots to eight but I still found that with so many carrots and the brown sugar this was a little too sweet my my taste.
09/30/2016
Made as recipe called for and as another reviewer stated, my roast wasn't all that tender either. But that could be the butchers fault. The juices were awesome as were the vegetables. And those were even better the next day over buiscuts!
04/07/2016
Family absolutely loved it definitely a keeper
09/01/2018
I am making it right as I type this, but made some changes. I doubled the sauce parts of the recipe since the sauce the recipe calls for is about 2 cups and very thick. Plus I added a can of crushed pineapple (including the juice) and also added a large red bell pepper chopped in large pieces. When it is done, will update this with a pic .
09/27/2017
Made as instructed, but wasn't a fan. The sweet wasn't sweet enough and the sour was flat.
02/10/2018
Our family loved it! Really liked that it gave a whole new interesting flavor to a beef roast.
09/25/2016
I used a pork loin roast and I would make it again
10/23/2016
I had a 2.5 lb. pot roast, used the same quantities listed in the recipe and it turned out great! Even my picky meat eater loved it! We had an excellent amount of gravy and veggies with the smaller cut of meat.
01/28/2019
I prefer a bit more liquid, so I tried adding some chicken stock. Bad choice... changed the initial taste of the recipe, which I found delightful. Next time I'll just double the liquids. I cooked this on high for nearly 7 hours. The meat fell apart, the veggies were excellent but there was no need to thicken the sauce; it was already thick and sticking to all the ingredients even after I added the chicken stock. Definitely will be added to my rotation.
11/04/2019
This was really good, meat was tender and delicious. I added more veggies like celery and mushrooms, as well as garlic, beef base, and some more seasonings. I also felt it was bit tomato-y, next time I plan on added less tomato sauce. Was a great base recipe to work off of!
08/02/2019
I made this, per instructions and my whole family LOVED it!! Highly recommended for a different twist on pot roast! Yum yum!!
02/06/2019
Loved it!
04/23/2022
This recipe was delicious! My wife said best pot roast she's ever had! I did mine in the oven on 350 for 3.5 hours and the meat was fork tender. The ONLY thing I would do differently is do another batch of sauce while the meal cooks, heat in the stove, and pour it on at the end.
Source: https://www.allrecipes.com/recipe/236776/slow-cooker-sweet-and-sour-pot-roast/
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