This pot roast steals a very clever idea from old European methods of cooking – it combines judicious amounts of sweet and sour to enhance a rich, meaty broth. While adding sugar and vinegar to a pot roast may seem strange, we guarantee you won’t find a more delicious pot roast on the planet. Long, slow cooking ensures that the flavors blend into something both mellow and entirely out of this world.

4 pounds 80% lean chuck roast
1/4 c (about .75 oz or 28g) Better Batter Gluten Free Flour
oil for browning

1-2 pounds carrots
1 onion, sliced very thin
2 cloves garlic
1/2 c tomato ketchup
1/4 c brown sugar
1/4 c apple cider vinegar
2 c water
2 tsp salt
1 tsp black pepper


Dredge the meat in the flour and set aside for about 10 minutes. In a heavy skillet, heat the oil. Brown the meat on all sides and set into a dutch oven or crock pot. Place all the other ingredients into the pot.

Cook on low in a crock pot, or at 300 degrees for at least 5-6 hours, or until the meat is tender.

This is even better on the second day, after the flavors have had a chance to meld.