Kittencal's Beef Or Pork Roast In Sweet & Sour Tomato Sauce
August 11, 2011
Categories: Comfort Food, Dinner, Main Dish, Beef, Roast Beef, Blade Roast, Beef Chuck, Pork, Pork Roast, Budget-Friendly, Easy/Beginner Cooking, Birthday, Christmas, Entertaining, Fall/Autumn, Father's Day, Game/Sports Day, July 4th, Labor Day, Mother's Day, Sunday Dinner, Thanksgiving, Winter, Oven Roast, Gluten-Free, High Protein, No Eggs, Non-Dairy, Kosher Meat more
"One of my favorite recipes! There is a fair amount of sauce but if you like a lot of sauce you increase by half the amounts or you can double it. This will also work well using beef or pork shoulder/ butt roast. This may be cooked in oven or a crockpot for 6-7 hours. Cooking time and servings is estimated it will depend on the size of the roast. The default photo shown is the roast and gravy on top of cooked pasta that's my son's favorite way of eating this roast :)"
- FOR SAUCE
- Serving Size: 1 (309.4 g)
- Calories 298.2
- Total Fat - 6.4 g
- Saturated Fat - 2.3 g
- Cholesterol - 112.3 mg
- Sodium - 516.8 mg
- Total Carbohydrate - 19.6 g
- Dietary Fiber - 1.5 g
- Sugars - 15 g
- Protein - 39.2 g
- Calcium - 55.9 mg
- Iron - 3.8 mg
- Vitamin C - 15 mg
- Thiamin - 0.2 mg
Preheat oven to 325 degrees F.
In a bowl combine all the sauce ingredients together until smooth and well combined, start with 1/3 cup brown sugar if you prefer a sweeter taste you can always add in more during cooking.
Heat oil in a large Dutch oven over medium-high heat (use enough oil to cover the bottom of your Dutch oven).
Season the roast liberally with seasoned salt and fresh ground black pepper; add to the pot and brown well on all sides, then remove to a plate or bowl.
Add in onions and bell pepper; saute for about 3-4 minutes or until softened).
Add in the sauce; bring to a medium simmer.
Add the roast back to the pot and turn a few times to coat in the sauce.
Cover with a lid then transfer to oven.
Cook for about 3 to 3-1/2 hours turning the roast over every hour of cooking or you may turn halfway through cooking (cooking times will vary depending on the size of your roast).
Remove the roast to a cutting board and slice thinly, transfer to a serving platter.
Remove any fat the has accumulated on top of the sauce then drizzle some on top of the beef slices.
Serve any remaining sauce on the side
Tips & Variations
No special items needed.