Slow Cooker Sweet and Tangy Pot Roast

by Sabrina Snyder

Published on

16 Comments

5 from 6 votes
8 Servings
Prep Time 10 minutes
Cook Time 8 hours 30 minutes
Total Time 8 hours 40 minutes
Jump to Recipe

This post may contain affiliate links. Read my disclosure policy.

Sweet and Tangy Pot Roast made in the slow cooker is a cross between sweet and sour flavors with bbq sauce over super tender beef.

Are you a fan of the Ultimate Pot Roast on the site? You’re not alone, it is the most popular recipe on the site. For other tasty, easy to make slow cooker recipes to try out, check out my Slow Cooker Recipes.

Crockpot Sweet and Tangy Pot RoastCROCKPOT SWEET AND TANGY POT ROAST 

Tangy and Sweet Pot Roast has always been a yummy comfort food, and there’s no question why. It’s filling, hearty, and feeds a lot of people, plus the recipe is great for your first time using a slow cooker. It absolutely lives up to its name, and is a meal you can set up in the crock pot in the morning and come home to a perfectly cooked meal at night.

The prep time is next to nothing, and once the roast has cooked for about 8 hours all you have to do is thicken up the gravy and turn the temperature from low to high. Once it’s tender, moist, and full of rich flavor, it’s ready to slice up and serve with a side of creamy Mashed Potatoes and a side of Homemade Dinner Rolls for the best meal ever.

This particular pot roast recipe makes a tender, moist cut of meat that you can pair with pretty much anything but is far from bland or ordinary. The sauce the flavorful pot roast sits in for 8 hours gives it an extremely unique, delicious taste that is hard to top. If you’re looking for another show stopper to serve at your next  bbq, potluck, or party then you should try this Sweet and Tangy Pot Roast recipe

MORE POT ROAST RECIPES:

HOW TO MAKE CROCKPOT SWEET AND TANGY POT ROAST:

  • Season chuck roast with salt and pepper.
  • Add vegetable oil to dutch oven on medium high heat.
  • Sear beef on both sides until well browned, about 4-6 minutes on each side.
  • In your slow cooker, whisk together the condensed french onion soup, ketchup, water, dijon mustard, Worcestershire sauce and garlic powder.
  • Add the meat to the slow cooker and coat well.
  • Cook on low for 8 hours.
  • Whisk water and cornstarch together then add to the slow cooker.
  • Cook on high for 30 minutes until sauce thickens.

Crockpot Sweet and Tangy Pot Roast

VARIATIONS ON SWEET AND TANGY POT ROAST

  • Add ins: Try adding a little bit of brown sugar to the roast to help tenderize and sweeten it inside the slow cooker. Don’t add too much or you can overpower the flavors and make it sickly sweet.
  • Veggies: Throw some chopped baby carrots, root veggies, sliced potatoes, and sliced celery into the slow cooker with the Sweet and Tangy Pot Roast and you’ll have a side dish to go with the pot roast. Mix them into the gravy until everything is well coated and pour them in with the roast.

SWEET AND TANGY POT ROAST FAQS

  • What kind of meat is pot roast? There are a few different kinds of meat that make up pot roasts. One of the must common is a chuck roast, which tends to have a much tougher texture to it than other cuts. That toughness makes it perfect for long, slow cooking in a crock pot, since it will tenderize without completely disintegrating over time.
  • Do not use cuts like eye of round or any other cut where you don’t see a good marbling of fat throughout the cut of meat. That fat is very important to the meat being tender once it is done cooking.
  • For food safety reasons do not sear your meat the night before cooking. Be sure to sear it at the same time you intend to fully cook the recipe.

MORE DELICIOUS CHUCK ROAST RECIPES:

HOW LONG IS CROCKPOT SWEET AND TANGY POT ROAST GOOD?

  • Serve: Don’t leave your Sweet and Tangy Pot Roast out at room temperature for longer than 2 hours.
  • Store: Make sure to seal the pot roast into an airtight container that completely seals out moisture, and it will stay good for up to 3 days before you need to use it up or get rid of it.
  • Freeze: You can freeze cooked Sweet ‘n’ Tangy Pot Roast for up to 3 months. Just make sure to keep it in a sealable container to prevent moisture from getting in.

Important Note: You need to always allow the pot roast to cool down to room temperature before you seal it up and put it away to keep bacteria from getting shut in with it.

WHEN IS SWEET AND TANGY POT ROAST SAFE TO EAT?

According to the USDA’s Official Website, beef is cooked through and safe to eat when the internal temperature reaches 145 degrees F (62.7 degrees C.)

Sweet and Tangy Pot Roast with mashed potatoes

Pin this recipe now to remember it later

Pin Recipe
Dinner, then Dessert

Sweet and Tangy Pot Roast

Sweet and Tangy Pot Roast made in the slow cooker is a cross between sweet and sour flavors with bbq sauce over super tender beef.
Yield 8 Servings
Prep Time 10 minutes
Cook Time 8 hours 30 minutes
Total Time 8 hours 40 minutes
Course Dinner
Cuisine American
Author Sabrina Snyder
Crockpot Sweet and Tangy Pot Roast
PrintRate

Ingredients
 

  • 3 pound boneless beef chuck roast
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 can condensed french onion soup
  • 1 cup ketchup
  • 1/2 cup water
  • 1 tablespoon Dijon mustard
  • 2 teaspoons Worcestershire sauce
  • 1/2 teaspoon  garlic powder
  • 1/4 cup cornstarch
  • 1/4 cup cold water

Instructions

  • Season chuck roast with salt and pepper.
  • Add vegetable oil to dutch oven on medium high heat.
  • Sear beef on both sides until well browned, about 4-6 minutes on each side.
  • In your slow cooker, whisk together the condensed french onion soup, ketchup, water, dijon mustard, Worcestershire sauce and garlic powder.
  • Add the meat to the slow cooker and coat well.
  • Cook on low for 8 hours.
  • Whisk water and cornstarch together then add to the slow cooker.
  • Cook on high for 30 minutes until sauce thickens before serving.

Nutrition

Calories: 369kcal | Carbohydrates: 13g | Protein: 33g | Fat: 20g | Saturated Fat: 9g | Cholesterol: 117mg | Sodium: 579mg | Potassium: 674mg | Fiber: 1g | Sugar: 7g | Vitamin A: 176IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 4mg
Keyword: Sweet and Tangy Pot Roast

Want to save this recipe? Create a free account to easily save your favorite recipes

Collage of Crockpot Pot Roast

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

Categories

Leave a comment & rating

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. I’ve tried a ton of other roast recipes as of late and this by far is my favorite. Mccormick used to have a pre-made potroast recipe back in 2013 and they discontinued it and this tastes very similar to that style of potroast. The others I’ve tried were bland with no flavor and no subtle sweetness. This one is definitely sweet and tangy– the ketchup gives it more sweet than what I realized. At first I thought it was going to be a lot but as it cooks down , it is perfect. I am lazy so I added carrots, sliced onions, and potatoes to mine with around 3.5 hours left to cook. This made it an easy one pot meal. I would recommend salting the chuck roast more than you would normally so that as it cooks the excess salt can be used for the sauce favoring. I had to add more salt at the end to finish it off. Such a tasty dish!

    Reply

  3. I have not made this recipe yet. Do you have a recipe for condensed french onion soup rather than store bought.

    Reply

  8. I’ve always made my roast with french onion soup mix but never added ketchup before. I really like the little bit of sweet it added.

    Reply

    2. My husband developed an interest in cooking while laid up post surgery. Your website has become his go to. This pot roast is so good and the recipes are easy. He is really enjoying it…and believe me, so am I! He has also done chicken and pork loin…thanks for the great recipes. ?

      Reply