Sweet and Sour Pot Roast
Chuck roast is elevated to another dimension with the application of this tangy sweet-and-sour basting sauce. Vinegar, brown sugar and nutmeg form the sauce which melds nicely with tender egg noodles.
1/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon celery seed
1/8 teaspoon ground black pepper
1 (4 pound) chuck roast
2 tablespoons vegetable oil
1/3 cup white distilled vinegar
2 tablespoons packed brown sugar
1/4 cup water
1/4 teaspoon ground nutmeg
3 onions, sliced
1/2 cup sliced celery
- Preheat oven to 325°F.
- Combine flour, salt, celery seed and pepper in a large paper or plastic bag or on a large platter. Dredge roast in flour mixture; set aside.
- Heat a large, heavy-bottomed skillet or saucepan on medium-high. Add oil, allow to heat for about a minute (do not allow oil to smoke). Place dredged roast into skillet and brown, turning to brown each side.
- Place roast in 9 x 9-inch square pan; set aside.
- Combine vinegar, brown sugar, water and nutmeg in a measuring cup; mix well and pour over roast. Cover loosely with aluminum foil; bake for about 2 hours or until meat reaches desired degree of doneness (see note).
- Add onions and celery to pan about 1/2 hour before roast is done; cook until roast and vegetables are tender. When roast is removed from oven allow it to sit for 5 to10 minutes as this lets juices reabsorb and meat to become firm.
Makes 8 servings.
Note: Using a meat thermometer, the temperature for 'medium-rare' should be 140°F immediately coming from oven and 145°F after standing for 5 minutes. Meat will shrink during roasting. Please note that 'instant-read' thermometers are not designed to be left in meat during cooking.