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    Sweet and Sour Pot Roast


    Source of Recipe


    Let's Cook submitted by MomtoMadison

    List of Ingredients




    1/4 cup flour
    1 teaspoon salt
    1/2 teaspoon celery seed
    1/8 teaspoon pepper
    4 pounds chuck roast
    2 tablespoons vegetable oil
    1/3 cup vinegar
    2 tablespoons brown sugar
    1/4 cup water
    1/4 teaspoon ground nutmeg
    3 onions sliced
    1/2 cup sliced celery
    1 lb egg noodles

    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 9x9-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. *

    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 5-10 minutes as this lets juices reabsorb and meat to become firm.

    Meanwhile, prepare noodles according to package directions.

    * 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.

    Recipe



    Sounds Good to Me!
    Sherry in Missouri

 

 

 

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