This smothered Sweet and Sour Pot Roast puts a flavorful Southern twist on a classic comfort food favorite. The beef is cooked low and slow until tender, then smothered in a rich, savory sauce with just the right touch of sweetness and tang. It’s a hearty, comforting dinner with a little something extra that’s sure to earn a spot in your regular supper rotation.

Easy Sweet and Sour Pot Roast Recipe

Sunday dinner never tasted so good than with this Smothered Pot Roast recipe featuring a delicious sweet and savory flavor twist. Tender, juicy pot roast is cooked until fork-tender and smothered in a rich, flavorful sauce that makes every bite downright irresistible.

Serve it spooned over fluffy rice or creamy mashed potatoes to soak up every drop of that delicious gravy, or enjoy it as the centerpiece of a hearty supper with your favorite Southern side dishes. Whether you’re planning a leisurely Sunday dinner or feeding the family on a busy weeknight, you’ll find easy instructions for making this pot roast in the oven or in a Crockpot, perfect for those days when you need dinner to cook while you’re on the go.

Key ingredients you’ll need to make Sweet and Sour Pot Roast: (Scroll down for the full printable recipe card and quantities.)

Beef – One four pound chuck roast cooks fall apart tender.
Vegetables – Carrots and red onion add flavor.
Oil – Olive oil for searing the roast.
Spices – Garlic salt and black pepper to season the meat before searing.
Bell Peppers – Red bell pepper and yellow bell pepper for texture.
Sauce – Soy sauce or worcestershire sauce enhance the flavor.
Sweet and Sour Sauce Ingredients – Tomato sauce, pineapple preserves), light brown sugar, rice wine vinegar, Dijon mustard, onion powder, Chinese five spice powder, garlic powder, crushed red pepper flakes.
Cornstarch Slurry – Cornstarch and cold water.

ingredients-to-make-sweet-and-sour-pot-roast

How to Make Smothered Sweet and Sour Pot Roast

Heat Oven and Sear Roast – Preheat the oven to 350°F. Season the chuck roast on all sides with garlic salt and black pepper to your taste. In a large dutch oven, sear the roast in olive oil on all sides.
Prep Veggies – Slice the peppers into 1-inch slices and slice the onion into wedges. Set aside while you prepare the sauce.
Make the Sauce – Whisk together, the tomato sauce, pineapple preserves, brown sugar, rice wine vinegar, Dijon and seasonings until well blended. Reserve the cornstarch for thickening the sauce at the end.
Assemble in Baking Pan – Center the chuck roast in the dutch oven, or baking dish and arrange the carrots around the edges. Drizzle the roast with soy sauce.
Add Peppers and Onion – Arrange the peppers and onions on top of the roast. Season the veggies with a sprinkle of garlic salt and black pepper to your taste. Drizzle the sauce over the roast and veggies, and cover.
Oven – Bake per the recipe then thicken the sauce with cornstarch slurry on the stovetop.
Serve – Carve the roast, and arrange on a platter with the carrots, peppers and onions. Drizzle with the sweet and sour sauce and serve with rice or mashed potatoes.

Kitchen Equipment to Make Sweet and Sour Pot Roast

Large Dutch oven or similar oven safe pot or pan.
Sharp knife and cutting board.
Measuring cups and measuring spoons.
Small bowl.
Balloon whisk.
Serving platter.

Recipe Variations, Tips and Substitutions

Soy Sauce – You can adapt using teriyaki sauce or worcestershire sauce.
Peppers – You can use green bell pepper in place of yellow bell pepper.
Pineapple Preserves – You can use apricot preserves or orange preserves in a pinch.;
Slow Cooker – This recipe can also be adapted to a slow cooker. Brown the roast on the stovetop then layer in a 6 quart oval slow cooker with the remaining ingredients. Cook on low for 8-10 hours. Pour the cooking liquid into a saucepan and thicken per the recipe instructions on the stovetop at the end of cooking, just before serving.
Pan Options – If you don’t have a dutch oven, you can sear the roast on the stovetop, then transfer to a heavy covered baking dish. To thicken the sauce, pour the pan juices into a sauce pan and thicken on the stovetop.

Storage and Leftovers

Leftovers – Store baked Sweet and Sour Pot Roast in an airtight container chilled in the refrigerator for up to 3 days.
Reheating – Reheat gently in single servings in the microwave or on the stovetop on medium heat.
Freezer – Freeze leftover sweet and sour pot roast in a freezer safe container for up to 2 months. Thaw in the fridge and reheat just before serving.

More Pot Roast Recipes to Make

There’s nothing like a hearty and filling pot roast for dinner. Other pot roast fix it and forget it recipes to try:

Slow Cooked French Dip cooks in a flavorful broth for dipping.
Slow Cooked Dr Pepper Barbecue Beef is fall apart tender.
French Onion Pot Roast is certain to become a family favorite.
Slow Cooked Roast with Creamy Mushroom Gravy is proof you can have Sunday Supper any day of the week.
Oven Braised Beef Stew is a one pot meal.
Coca Cola Pot Roast is packed with flavor.
Hawaiian Meatballs from The Slow Roasted Italian.

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