Sweet and Sour Pot Roast

Chef Richard 8 Servings 3 hours

A quick and easy spin on a classic recipe!


  • 1 3-pound English or chuck arm roast
  • 1 tablespoon vegetable oil
  • 2 cups pineapple juice
  • ¼ cup soy sauce
  • ¼ cup brown sugar
  • ¼ cup red wine vinegar
  • ½ teaspoon garlic salt
  • 2 tablespoons cornstarch dissolved in ¼ cup water
  •    Salt and pepper to taste


  • Preheat oven to 325°F. Season roast with salt and pepper.
  • Brown on all side in hot oil in a heavy skillet over medium heat.
  • Place browned roast on a rack in a Dutch oven or in a roasting pan with a tight-fitting lid. Combine pineapple juice, soy sauce, brown sugar, vinegar and garlic salt and pour over roast. Cover tightly.
  • Braise in the oven for 60 to 70 minutes (to medium doneness) or until fork tender.
  • Remove roast from oven and tent with foil to keep warm. On top of range, bring liquid in pan to a boil. Add cornstarch mixture and simmer for two minutes or until sauce thickens. Slice meat and serve with sauce. (Great with wild rice.)