RECIPES
11
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Hot & Sour Pot Roast
1 onion, sliced
¼ cup Worcestershire sauce
4–5 cloves garlic, smashed
1/3 cup hot sauce
10 carrots, peeled
¼ cup apple cider vinegar
2½ lbs. beef chuck roast
½ cup brown sugar
6 potatoes, peeled and halved
2 tsp. salt
1 can (15 oz.) tomato sauce
2 Tbsp. cornstarch
1. Place onions, garlic and carrots on the bottom of the slow cooker pot.
Place the roast on top in the center, with potato pieces around the edge.
2. In a separate bowl, mix together the 3 sauces, vinegar, sugar and salt.
Pour this over the roast.
3. Cover and set the slow cooker on LOW for 7–8 hours (roast should be
very tender).
4. Transfer the roast and vegetables to a cutting board. Turn the slow cooker
up to HIGH and cover,
5. In a small bowl, mix the cornstarch into 3 Tbsp. water. Stir this mixture
into the sauce in the slow cooker. Cover and heat about 15 minutes,
stirring occasionally, until sauce thickens.
6. Cut the roast and vegetables into bite-size pieces, and return to the slow
cooker. Stir well to coat evenly.
7. Cook another 15 minutes on HIGH, then serve directly from the slow
cooker. Enjoy!
Serves 4–6