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Sweet & Tangy Beef Roast

Total Time

Prep: 10 min. Cook: 7 hours + standing


8 servings

While cleaning out the fridge I found barbecue sauce, red pepper jelly and hoisin sauce – the perfect trio for creating this this slightly tangy and sweet, utterly delicious roast. —Rachel Van Orden, Annville, Pennsylvania
Sweet & Tangy Beef Roast Recipe photo by Taste of Home


  • 1 tablespoon canola oil
  • 1 boneless beef chuck roast (4 pounds)
  • 2 medium onions, sliced into 1/2-inch rings
  • 1 cup plus 2 tablespoons water, divided
  • 3/4 cup honey barbecue sauce
  • 1/2 cup red pepper jelly
  • 3 tablespoons hoisin sauce
  • 2 tablespoons cornstarch


  1. In a large skillet, heat oil over medium heat. Brown roast on all sides. Transfer to a 5-qt. slow cooker; add onions and 1 cup water.
  2. In a small bowl, mix barbecue sauce, jelly and hoisin sauce; pour over meat. Cook, covered, on low 7-9 hours or until meat is tender. Remove roast and onions from slow cooker; tent roast with foil. Let stand 10 minutes before slicing.
  3. Meanwhile, skim fat from cooking juices; transfer juices to a small saucepan. Bring to a boil. Mix cornstarch and remaining water until smooth. Stir into pan. Return to a boil; cook and stir 1-2 minutes or until thickened. Serve with roast and onions.

Nutrition Facts

5 ounces cooked beef with 1/3 cup sauce and 1/4 cup onion: 516 calories, 25g fat (8g saturated fat), 135mg cholesterol, 499mg sodium, 31g carbohydrate (22g sugars, 1g fiber), 39g protein.

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