Slow Cooker Sweet-and-Sour Pot Roast


This pot roast is one of my family's all-time favorites. The sauce is made with brown sugar, tomato sauce, and vinegar — it makes the house smell amazing all day. If you have leftovers, the sauce is a delicious au-jus-style sauce.

Prep Time:
20 mins
Cook Time:
5 hrs 15 mins
Total Time:
5 hrs 35 mins


  • 6 small white potatoes, peeled

  • 12 carrots, chopped

  • 1 cup chopped onion

  • 1 tablespoon canola oil

  • 1 (3 pound) boneless beef chuck roast

  • 1 (15 ounce) can tomato sauce

  • ¼ cup packed brown sugar

  • 2 tablespoons Worcestershire sauce, or more to taste

  • 2 tablespoons cider vinegar

  • 1 teaspoon salt


  1. Combine potatoes, carrots, and onion in the bottom of a slow cooker.

  2. Heat canola oil in a large skillet over medium-high heat. Cook beef roast in the hot oil until browned completely, 2 to 3 minutes per side; place beef roast atop the vegetables.

  3. Stir tomato sauce, brown sugar, Worcestershire sauce, cider vinegar, and salt together in a bowl; pour over the roast.

  4. Cook on Low for 10 to 12 hours (or on High for 5 to 6 hours).

  5. Remove roast and vegetables to a serving platter. Pour sauce into a skillet and cook over medium-high heat until thickened, 5 to 10 minutes; serve with the beef and vegetables.

Nutrition Facts (per serving)

530 Calories
16g Fat
60g Carbs
37g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 530
% Daily Value *
Total Fat 16g 21%
Saturated Fat 5g 27%
Cholesterol 105mg 35%
Sodium 994mg 43%
Total Carbohydrate 60g 22%
Dietary Fiber 9g 33%
Total Sugars 22g
Protein 37g
Vitamin C 50mg 248%
Calcium 110mg 8%
Iron 7mg 37%
Potassium 1770mg 38%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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