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Sweet'n'Sour Pot Roast
(Prep Time: About 2½ hours. Serves 10.)

1 tablespoon vegetable oil
3 lb. beef chuck arm roast, trimmed of all visible fat
4 large potatoes, scrubbed and cubed
2 cups onion, cut into wedges
2 cups bell pepper, seeded and cubed
2 cups celery, sliced
1 teaspoon garlic, crushed
1 (15 oz) can chunky tomato sauce
1 (8¼ oz.) can pineapple chunks in light syrup, liquid reserved
¼ cup brown sugar, packed
3 tablespoons Worcestershire sauce
2 tablespoons cider vinegar
1 tablespoon cornstarch

Preheat the oven to 375° F.

Heat the oil in a large skillet. Brown the roast on all sides. Place the roast in a large roaster along with the potatoes. Set aside. In the same skillet with the drippings, sauté the onion, pepper, celery and garlic until crisp-tender. Stir in the tomato sauce, pineapple chunks, sugar, Worcestershire and vinegar; heat through.

Pour the vegetable mixture over the roast and potatoes. Cover and bake 2 hours or until desired doneness. Remove the roast and vegetables to a serving platter. In a small bowl, combine the reserved pineapple syrup and cornstarch, mixing to dissolve. Over medium heat, slowly whisk this into the juices left in the roasting pan, stirring until thickened and bubbly. Serve the sauce with the meat and vegetables.

Calories
334
Protein (g)
32
Cholesterol (mg)
82
Fat (g)
8.8
Carbs (g)
32.2
Sodium (mg)
184




Calories from:
Fat
23.1%
Carbs
38.6%
Protein
38.3%

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