I got the original recipe out of a Taste of Home Cookbook and modified it to become low carb. Mike and I liked this but didn’t love it. We both discussed how tender it was. I had it two different nights shredded on a salad with Poppy Seed Dressing on it and found that I preferred it when added to a salad. I can see making it again but only to be eaten on a salad.
The first night I had it with steamed broccoli which had a bit of butter and lemon on it and a low carb yogurt.
Sweet and Sour Pot Roast
- 1 3-pound beef chuck roast
- 2 Tablespoons dried onion
- 1 15-ounce can tomato sauce
- 1/2 cup Sugar Twin Brown Sugar Replacement
- 2 Tablespoons Worcestershire Sauce
- 2 Tablespoons apple cider vinegar
- 1 teaspoon salt
Place pot roast in the bottom of a slow cooker. Mix remaining ingredients in a bowl and pour over the top of roast. Cook on high for 7 hours. Shred with a fork to serve. Makes 8 servings.
Nutritional information- Calories- 518.30, Fat-33.1 grams, Cholesterol- 102.0 mg, Sodium- 321.0 mg, Potassium- 738.7 mg, Carbohydrate- 5.6 grams (Fiber- 0.5 grams, Sugars 4.5 grams)