Sweet and Tart Pot Roast

By Addie

Apple juice, vinegar, allspice, and brown sugar flavor this tangy, lightly spiced pot roast. This pot roast is easy to prepare and tastes great with hot cooked noodles or rice. Shredded leftover pot roast makes delicious sandwiches later in the week.

Ingredients

• 1 pot roast, such as beef chuck, about 3 1/2 to 4 pounds
• Salt and pepper
• 2 tablespoons canola oil or vegetable oil
• 1 medium onion, sliced
• 2/3 cup cider vinegar
• 2/3 cup apple juice
• 1/2 cup light brown sugar, packed
• 1/4 teaspoon ground allspice
• 1 tablespoon cornstarch mixed with 2 tablespoons cold water

Preparation

Step 1

Heat oven to 325°.

Trim excess fat from the roast and sprinkle with salt and pepper.

In a large oven-safe Dutch oven, heat oil over medium-high heat. Brown the roast on all sides, about 10 minutes total. Add onions and continue cooking, turning the roast and onions, until onions are lightly browned. Remove from heat. In a small bowl, combine the vinegar, apple juice, brown sugar, and allspice. Pour over the beef, cover the pan, and bake for 3 to 4 hours, or until the roast is very tender, turning the roast occasionally.

Remove the roast to a platter and keep warm. Combine the cornstarch and water and stir the mixture into the pan drippings. Heat over medium heat until the sauce is thickened. Serve with the sliced pot roast, along with noodles or potatoes.