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Ingredients
| granulated sugar: 1/3 cup |
| honey: 1/3 cup |
| lemon juice: 1/3 cup (fresh) |
| allspice: 1/2 tsp |
| black pepper: 1/4 tsp |
| salt |
| beef chuck clod steak: 5 lbs |
| onions: 3 (sliced) |
| olive oil: 1 Tbl |
| russet potatoes: 4 whole potatoes (cut up) |
| white mushrooms: 0.25 lb (sliced) |
Sweet and Sour Pot Roast
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
240 min -
Servings
1 serving(s)
Tags
- Mix the first 6 ingredients to make the marinade.
- Pour over beef and marinate in the refrigerator 2 hours to overnight.
- Preheat oven to 300.
- Heat oil in a Dutch oven on top of the stove.
- Add onions, cook briefly and then move to the side of the pan.
- Brown the beef on all sides.
- Add the potatoes, mushrooms and leftover marinade to the pan. The vegetables should be mixed with the onions with the meat on top.
- Bring to a boil.
- Cover and place in the oven.
- Check after a couple hours and add water if necessary.
- Bake around 4 hours or until the meat is falling apart tender.