This hearty Sweet and Sour Pot Roast transforms humble beef chuck into a melt-in-your-mouth delicacy through slow simmering. The rich, savory meat is enveloped in a glossy, tangy sauce created from a balance of Dijon mustard, wine vinegar, and just enough sugar to brighten the flavors. Tender carrots add a subtle sweetness and vibrant color to the dish. It is an ideal comfort food for chilly weeknights or family gatherings, offering a satisfying blend of sweet and sour notes that pair beautifully with crusty bread or mashed potatoes. Simple yet deeply flavorful, this recipe delivers restaurant-quality results with pantry staples.
Vadas (Sweet And Sour Pot Roast
Description
This hearty Sweet and Sour Pot Roast transforms humble beef chuck into a melt-in-your-mouth delicacy through slow simmering. The rich, savory meat is enveloped in a glossy, tangy sauce created from a balance of Dijon mustard, wine vinegar, and just enough sugar to brighten the flavors. Tender carrots add a subtle sweetness and vibrant color to the dish. It is an ideal comfort food for chilly weeknights or family gatherings, offering a satisfying blend of sweet and sour notes that pair beautifully with crusty bread or mashed potatoes. Simple yet deeply flavorful, this recipe delivers restaurant-quality results with pantry staples.Ingredients
Directions
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Cut the 3 lb beef chuck into large, bite-sized chunks and pat dry with paper towels.
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Peel the carrots and cut them into thick rounds or large chunks.
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In a small bowl, whisk together the sugar and Dijon mustard until smooth.
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Pour the cooking oil into a large heavy-bottomed pot or Dutch oven and heat over medium-high heat.
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Brown the beef chunks in batches, ensuring they are sealed on all sides, then remove and set aside.
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Reduce heat to medium, add the water, wine vinegar, and the sugar-mustard mixture to the pot, scraping up any browned bits from the bottom.
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Return the beef to the pot, add the carrots and bay leaves, and stir to combine.
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Bring the liquid to a gentle boil, then reduce heat to low, cover, and simmer for 2 to 2.5 hours until the beef is fork-tender.
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Continue simmering, uncovered, until the sauce reduces to your desired thickness and most liquid is absorbed.
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Discard the bay leaves before serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 320.5kcal
- % Daily Value *
- Total Fat 31.1g48%
- Saturated Fat 4.6g23%
- Cholesterol 0.0mg0%
- Sodium 158.2mg7%
- Total Carbohydrate 11.3g4%
- Dietary Fiber 1.9g8%
- Sugars 6.5g
- Protein 1.7g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
