Slow Cooker Sweet and Sour Beef Roast

Why You’ll Love This Recipe

• Unique sweet and tangy flavor that elevates traditional roast
• Slow cooker convenience—minimal hands-on time
• Tender, fall-apart beef every time
• Great for make-ahead meals and leftovers
• Family-friendly and crowd-pleasing
• Versatile—serve with mashed potatoes, rice, or vegetables
• One-pot dish means easy cleanup
• Budget-friendly ingredients
• Naturally dairy-free
• Comfort food with a flavor twist

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Beef chuck roast
• Salt and black pepper
• Olive oil (for optional searing)
• Yellow onions, sliced
• Garlic cloves, minced
• Carrots, chopped (optional)
• Tomato sauce or crushed tomatoes
• Apple cider vinegar or white vinegar
• Brown sugar
• Worcestershire sauce
• Dijon mustard (optional)
• Beef broth or water
• Cornstarch (optional, for thickening)

Directions

1. Prep the roast: Pat the beef roast dry and season with salt and pepper.
2. Optional sear: In a skillet over medium-high heat, sear the roast on all sides until browned. Transfer to the slow cooker.
3. Add vegetables: Place onions and optional carrots around the roast.
4. Make the sauce: In a bowl, whisk together tomato sauce, vinegar, brown sugar, Worcestershire sauce, Dijon mustard, and beef broth.
5. Pour and cook: Pour the sauce over the beef and vegetables in the slow cooker.
6. Slow cook: Cover and cook on low for 8–9 hours or high for 4–5 hours, until the beef is fork-tender.
7. Shred and thicken: Remove the beef and shred with two forks. If desired, mix cornstarch with water and stir into the sauce. Let it cook on high for 10–15 minutes to thicken.
8. Serve: Return shredded beef to the slow cooker and stir to coat. Serve hot with your favorite sides.

Servings and timing

Servings: 6 to 8
Prep time: 15 minutes
Cook time: 8 to 9 hours on low or 4 to 5 hours on high
Total time: 8.5 to 9.5 hours

Variations

• Use brisket or bottom round: Any slow-cooking beef cut will work well.
• Add pineapple: For a tropical twist, add pineapple chunks during the last hour.
• Make it spicy: Stir in a bit of red pepper flakes or sriracha for heat.
• Add bell peppers: Sliced peppers added in the last hour offer great texture and flavor.
• Asian-inspired: Replace Worcestershire with soy sauce and add ginger and sesame oil.
• Tomato-free version: Use beef broth and balsamic vinegar in place of tomato sauce for a different flavor base.
• Sweetener swap: Use honey or maple syrup instead of brown sugar for a different kind of sweetness.
• Low-carb option: Skip the sugar or use a sugar-free sweetener.
• Thicker sauce: Let the sauce reduce in a saucepan for a more concentrated glaze.
• No searing needed: Skip the skillet step for a simpler preparation.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
To freeze, cool the beef and sauce completely, then freeze in portioned containers or bags for up to 3 months.
Reheat gently on the stovetop over medium-low heat or in the microwave, adding a splash of broth or water if needed to loosen the sauce.

FAQs

What cut of beef should I use?

Chuck roast is ideal for this recipe due to its marbling and ability to become tender with long cooking.

Can I make this without searing the beef?

Yes, searing adds flavor but is not required. The slow cooker will still produce a delicious, tender roast.

What gives this roast its sweet and sour flavor?

A combination of brown sugar and vinegar creates the signature sweet and tangy balance.

Can I use a different vinegar?

Yes, apple cider vinegar adds a nice fruity note, but white vinegar or even red wine vinegar also work well.

Is this dish freezer-friendly?

Absolutely. It freezes well and reheats beautifully, making it great for meal prep.

How do I thicken the sauce?

Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the sauce. Cook on high until thickened.

What sides go best with this roast?

Mashed potatoes, rice, egg noodles, roasted vegetables, or crusty bread all pair well.

Can I add more vegetables?

Yes. Carrots, bell peppers, or mushrooms are great additions. Add them early or late depending on desired texture.

Can I make this dish ahead of time?

Yes. In fact, the flavors improve after sitting overnight. Just reheat and serve.

Is this recipe gluten-free?

It can be made gluten-free by using a gluten-free Worcestershire sauce and ensuring all other ingredients are gluten-free.

Conclusion

Slow Cooker Sweet and Sour Beef Roast is a comforting, flavorful meal that delivers both convenience and taste. The unique balance of tangy and sweet makes this dish a standout alternative to the classic pot roast. Whether you’re cooking for your family or meal prepping for the week, this recipe is a reliable and delicious go-to. Let your slow cooker do the work and enjoy the rich, satisfying results.

Slow Cooker Sweet and Sour Beef Roast

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Slow Cooker Sweet and Sour Beef Roast is a flavorful twist on traditional pot roast, combining tender, slow-cooked beef with a tangy-sweet tomato-based sauce. It’s an easy, comforting meal perfect for busy weeknights or weekend family dinners.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 8 to 9 hours on low or 4 to 5 hours on high
• Total Time: 8.5 to 9.5 hours
• Yield: 6 to 8 servings
• Category: Main Course
• Method: Slow Cooking
• Cuisine: American
• Diet: Gluten Free

Ingredients

• 3–4 lbs beef chuck roast
• Salt and black pepper, to taste
• 2 tbsp olive oil (optional, for searing)
• 1 large yellow onion, sliced
• 3–4 garlic cloves, minced
• 2–3 carrots, chopped (optional)
• 1 (15 oz) can tomato sauce or crushed tomatoes
• 1/3 cup apple cider vinegar or white vinegar
• 1/4 cup brown sugar
• 1 tbsp Worcestershire sauce
• 1 tbsp Dijon mustard (optional)
• 1 cup beef broth or water
• 1 tbsp cornstarch + 2 tbsp water (optional, for thickening)

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Instructions

1. Pat the beef roast dry and season with salt and black pepper.
2. Optional: Heat olive oil in a skillet over medium-high heat. Sear the roast on all sides until browned. Transfer to the slow cooker.
3. Place sliced onions and optional carrots around the roast in the slow cooker.
4. In a bowl, whisk together tomato sauce, vinegar, brown sugar, Worcestershire sauce, Dijon mustard, and beef broth.
5. Pour the sauce mixture over the beef and vegetables.
6. Cover and cook on low for 8–9 hours or high for 4–5 hours, until beef is fork-tender.
7. Remove the roast and shred it using two forks.
8. Optional: Mix cornstarch with water and stir into the sauce. Cook on high for 10–15 minutes to thicken.
9. Return shredded beef to the slow cooker and stir to coat in the sauce. Serve hot with your favorite sides.

Notes

• Use brisket or bottom round as an alternative beef cut.
• Add pineapple chunks in the last hour for a fruity twist.
• Add bell peppers or mushrooms during the last hour of cooking for extra flavor.
• Replace brown sugar with honey or maple syrup if desired.
• Reheat with a splash of broth or water to loosen the sauce if it thickens in the fridge.

Nutrition

• Serving Size: 1.5 cups
• Calories: 420
• Sugar: 10g
• Sodium: 820mg
• Fat: 24g
• Saturated Fat: 9g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 15g
• Fiber: 2g
• Protein: 35g
• Cholesterol: 105mg