Slow Cooker Sweet-and-Sour Pot Roast

Recipe View Arrange the carrots, potatoes, and onion in the bottom of a 6-quart or larger slow cooker. (5 minutes)

Recipe View Heat the canola oil in a large skillet over medium-high heat. Season the beef chuck roast generously with salt and pepper. Sear the roast on all sides until deeply browned, about 2-3 minutes per side. This step is crucial for developing rich flavor. Transfer the seared roast to the slow cooker, placing it on top of the vegetables. (15 minutes)

Recipe View In a medium bowl, whisk together the tomato sauce, brown sugar, Worcestershire sauce, cider vinegar, salt, and a generous pinch of black pepper until well combined. Pour this luscious sauce evenly over the beef and vegetables in the slow cooker. (5 minutes)

Recipe View Cover the slow cooker and cook on Low heat for 10-12 hours, or on High heat for 5-6 hours. The roast is ready when it's fork-tender and easily shreds. (10-12 hours)

Recipe View Carefully transfer the beef and vegetables to a serving platter, keeping them warm. (5 minutes)

Recipe View Pour the remaining sauce from the slow cooker into a skillet. Bring to a simmer over medium-high heat and cook until the sauce has slightly thickened and reduced, about 5-10 minutes. This intensifies the flavors and creates a beautiful, glossy glaze. (10 minutes)

Recipe View Shred the beef with two forks. Spoon the thickened sauce generously over the beef and vegetables. Serve immediately and enjoy!