Sweet and Tart Pot Roast. I grew up on a farm, and we ate beef often. I'm always looking for no-fuss delicious meals, and this slow-cooked supper is definitely one of them.—Erica Warkentin, Dundas. Place roast on a serving platter, surrounded with vegetables; keep warm.

Ingredients of Sweet and Tart Pot Roast

1. It’s 4 lb of pot roast.
2. You need 1 of salt and pepper.
3. Prepare 2 tbsp of canola or vegetable oil.
4. Prepare 1 medium of onion.
5. Prepare 2/3 cup of cider vinegar.
6. Prepare 2/3 cup of apple sauce.
7. You need 1/2 cup of light brown sugar, packed.
8. It’s 1/4 tsp of ground allspice.
9. It’s 1 tsp of cornstarch mixed w 2 tbsp cold water.
10. You need 1 tsp of Pickapeppa Sauce.
11. You need 3/4 lb of small new potatoes.
12. You need 1/2 lb of baby carrots.

Remove roast and vegetables to a serving platter. Best Instant Pot Pot Roast that is so tender it melts in your mouth, with perfect veggies that are not mushy at all. While I am a huge fan of pot roast, I am NOT a fan of mushy veggies. If you have tried a few recipes in your pressure cooker, you know that it cooks everything in a fraction of the time.

Sweet and Tart Pot Roast instructions

1. Trim excess fat from the roast and sprinkle w salt and pepper.
2. In a large pan, heat oil over medium heat..
3. Brown the roast on all sides, about 10 minutes total.
4. Add 1/2 onions, and continue cooking turning the roast and onions until onions are lightly browned..
5. Remove from heat..
6. In a small bowl, combine the vinegar, applesauce, brown sugar, Pickapeppa, and allspice..
7. Move beef to crock pot with vinegar mixture, potatoes, most of the onions, and 3/4 of the carrots on low for 12-14 hours, stirring occasionally..
8. Add remaining carrots and onions at the 6 hour mark..
9. Remove the roast to a platter, and keep warm..
10. Combine the cornstarch and water and stir the mixture into the pan drippings..
11. Heat over medium heat until the sauce is thickened..
12. Serve over slices of wheat bread..

Reheat the sauce and check seasoninings. Add some or all the lemon juice if the sauce does not seem tart enough. This is the ultimate in comfort. You've had roasted sweet potatoes before, so you've had them all, right? I used to think the exact same thing until I learned a technique for butter-roasting thick slices of sweet potato until they turned from hard tubers to almost butter themselves.