RECIPE: REC: my mom's "Sweet & Sour Pot Roast" now that there's snow on the ground:)

RECIPE:
D

deb-in-mi

Well-known member
I loved this recipe as a kid but have steered away from it since I married since my husband insists he doesn't like slow-roasted meats. But I decided to go ahead and make it and he loved it! Not that he would admit it - but he's requested the leftovers for tonight!

Don't faint when you see the amount of brown sugar. I'm going to print it exactly like my mom gave it to me...then with my notes following.

2/3 cup of brown sugar

1/2 tsp. of ground ginger

1/2 tsp. of dry mustard

1/4 cup of vinegar (I used garlic flavored red wine vinegar)

1 tbls soy sauce

1/4 cup of ketchup

Brown an onion and put it under the roast before you cook the roast and triple the ingredients for lots of gravy

I made 1.5 times the gravy for a 3 lb. roast and had plenty. I cut the brown sugar down to about 1/2 cup. Switched a tablespoon of red wine vinegar with balsamic, and substituted 2 T. of the ketchup with hoison sauce.

After cooking until fork tender - I let chill in the fridge overnight so that I could easily remove the congealed fat.

Enjoy,

Deb

 
Deb, what cut did you use???? Brisket?????? Sounds like Teddy>>

will say the same thing Jerry said..... but, with your tweaks, he;s sure to come away happy!

 
You have snow and I'm still cutting roses. What a difference a lake makes. Can you tell me why he

doesn't like brisket? I'm just starting to do the tough cuts now that I have found a good place to buy them. But I hated them as a kid and don't want to get turned off quickly.

thanks Deb-in-boots

 
I think this would be good with an eye of round, if cooked low & long, would cut the fat content of

the gravy. I've had success with another recipe for eye of round cooked in wine and (gasp!) dried onion soup mix.

 
I think he may have gotten burned out on it...

We have friends come out from Toronto several times a year (up to 17 of them) and they move in with us for a few days each time. And they ALWAYS request my mom's brisket (beer, chili sauce, Campbell's double strength beef boullion). Also - I used to always make it for one of the Jewish Holidays. And he just got sick of it. (Although he'll simply tell you he doesn't like slow roasted, chewey meats. But he LOVES lamb shanks and a few other things. Go figure:).

I, on the other hand, adore brisket!

 
Maybe I'll just try one each and not overdo it then. (I saw the news on the snow in Buffalo. Geez,

what a catastrophe) I hope yours wasn't that bad.

 
Gasp, Curious, that was my mom's standard rump roast; Red wine and onion soup mix,...

It was an oven roast--not a pot roast. The meat got petrified but the gravy was to die for.

I consider onion soup mix a classic, noble ingredient as long as you don't actually make soup out of it. Have you ever added blue cheese and chopped walnuts to regular sour cream/onion soup mix dip?

 
Lol, yes I bet it did get petrified, but if you cover it and cook long enough, it gets tender. I

admit I haven't made it in years. I think DH sometimes wishes I would go back to some of these recipes, but it's the sodium I object to more than anything. Reminds me of my dear auntie who was on a low-sodium diet and proudly announced she put mushroom soup and onion soup on her pot roast, therefore not needing to salt it...true story. Me, eating a Boarshead roasted chicken breast sandwich makes me thirsty!

That recipe came from an old (really old) Woman's Day, I think.

No, I have never put blue cheese in onion dip, but I can just taste it, yum!

Hope all's going well with the new store.

 
I'm so glad someone else has discovered the "eye of round" for slow cooking

I hate fatty meats, especially those huge briskets. It takes me so much time dealing with the fat. I have used the "eye" in so many recipes calling for the fatter, tougher cuts. The always come out flavorful and meet my expectations.

 
You must log in or register to reply here.
Back
Top