Sweet & Savory Roast

Sweet & Savory Roast Recipe

Adapted from A Year of Slow Cooking



3 pounds beef rump or chuck roast



2 onions, sliced in rings

1/4 cup brown sugar

1/2 cup apple cider vinegar

1 cup ketchup

2 cups beef broth

2 cups baby carrots

4 baked potatoes, cut into chunks

2 sweet potatoes, peeled and cut into chunksThe Directions.

Use a 6-quart slow cooker. Put the roast into the bottom of your pot, and add onion slices, separated into rings. Pour in brown sugar, vinegar, and ketchup. Toss in carrots and potatoes.  Pour broth evenly over the top. Cover and cook on low for 6 to 8 hours, or until the meat has reached desired tenderness. I wait about 2 hours later before adding the sweet potatoes as they cook quicker.




If you find your meat isn't quite as tender as you'd like prior to serving, remove it from the pot, cut it into a few pieces, then return to the crock, and cook on high for about an hour. Tough and/or dry meat isn't from over slow cooking--it's from under slow cooking!



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This is linked with:

No Whine Wednesday at Food on the Table

Lets Do Brunch at My Sweet & Savory



Works for Me Wednesday at We are THAT Family

Real Food Wednesdays at Kelly the Kitchen Kop

What's On Your Plate? at Good Cheap Eats

Crock pot Wednesdays at Dining with Debbie

Whatcha Makin' Wednesdays at Scrap Addict 4 Sure