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Vadas (Sweet And Sour Pot Roast

Vadas (Sweet and Sour Pot Roast recipe image
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.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 320.5
Dietary: Gluten-free
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
  • 3 teaspoon Sugar
  • 4 tablespoon Dijon mustard
  • 1/2 cup Cooking oil
  • 1 1/2 cup Water
  • 1 tablespoon Wine vinegar
  • 2 Carrots Peeled and
Directions
  1. 1
    Cut the 3 lb beef chuck into large, bite-sized chunks and pat dry with paper towels.
  2. 2
    Peel the carrots and cut them into thick rounds or large chunks.
  3. 3
    In a small bowl, whisk together the sugar and Dijon mustard until smooth.
  4. 4
    Pour the cooking oil into a large heavy-bottomed pot or Dutch oven and heat over medium-high heat.
  5. 5
    Brown the beef chunks in batches, ensuring they are sealed on all sides, then remove and set aside.
  6. 6
    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.
  7. 7
    Return the beef to the pot, add the carrots and bay leaves, and stir to combine.
  8. 8
    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.
  9. 9
    Continue simmering, uncovered, until the sauce reduces to your desired thickness and most liquid is absorbed.
  10. 10
    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.

Keywords: beef chuck, pot roast, braised beef, mustard glaze, wine vinegar, comfort food, slow cooked, sweet and sour, dijon mustard, carrots, bay leaves, main course, dinner idea, meat recipe, savory, tender beef, braising, family meal, weeknight dinner, hearty, glazed meat
Read it online: https://www.chefs-mate.com/recipe/vadas-sweet-and-sour-pot-roast/