Sweet & Sour Beef Over Rice
Submitted by allison
Slow cooker sweet and sour beef chuck with carrots in a tangy ketchup, brown sugar, and red wine vinegar sauce. Set it in the morning, serve over rice at dinner.
YIELD
6 servingsPREP
15 minCOOK
5 hrsREADY
5 hrsThe Crock-Pot was practically invented for recipes like this.
Flour-dredged beef chuck cubes get seared until golden, then slow cook all day in a sauce built from ketchup, brown sugar, red wine vinegar, and Worcestershire.
The result? Fork-tender chunks of beef swimming in a thick, glossy, tangy-sweet sauce that’s begging to be spooned over a mound of rice.
Carrots go in near the end so they keep a little bite instead of turning to mush.
Pro Tips
- Don’t skip the browning step. Yes, it’s an extra pan to wash, but that sear adds a depth of flavor the slow cooker alone can’t replicate.
- Low and slow is the way. The 8-9 hour cook on Low produces the most tender, fall-apart beef. High works in a pinch but Low is better.
- Swap rice for egg noodles if you want that old-fashioned comfort food feel. Both soak up the sauce beautifully.
Ingredients
Directions
Mix together flour, salt, and pepper and dredge meat cubes in mixture.
In a skillet, heat margarine and olive oil and brown beef cubes.
Place browned beef in the Crock-Pot.
Add remaining ingredients except for carrots.
Cover and cook on Low for 8 to 9 hours or on High for 4 to 5 hours.
Add carrots and cook on Low 1½ hours or on High for 30 minutes.
Serve over rice or noodles.
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