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SWEET-AND-SOUR POT ROAST

Serves 6

• 1 (4 -pound) beef rump or chuck roast
• 2 onions, sliced into thin rings
• 1 (14.5-ounce) can diced tomatoes, undrained
• ½ cup ketchup
• ¼ cup packed dark brown sugar
• ¼ cup soy sauce (I use gluten-free)
• 4 garlic cloves, diced
• Hot mashed or baked potatoes, for serving

Use a 6-quart slow cooker. Put the roast into the insert, and add the onions, separated into rings. In a medium bowl, combine the tomatoes, ketchup, sugar, soy sauce, and garlic. Pour this sauce evenly over the top of your roast. Cover, and cook on low for 8 hours, or until the meat has relaxed and begun to lose shape. Serve with mashed or baked potatoes.

The Verdict

My kids love the tangy sauce that this roast is cooked in. It tastes like a chunky sweet barbecue sauce—the kids use their fingers to lick it up. If you’d like your whole meal cooked in the pot, feel free to add quartered potatoes and some cut carrots.