Sloppy Joe Pot Roast
Fork-tender beef pot roast braised in a sloppy joe-spiced tomato sauce with potatoes, carrots, and zucchini. A low-and-slow one-pot dinner that feeds a hungry crowd.
YIELD
1 batchPREP
15 minCOOK
3 hrsREADY
4 hrsWhat happens when you cross a Sunday pot roast with everybody’s favorite sandwich filling? You get this gorgeous, fall-apart beef swimming in a tangy tomato sauce spiked with sloppy joe seasoning.
The meat braises low and slow until it practically shreds at the sight of a fork.
Potatoes and carrots soak up all that savory liquid during the last stretch, and a quick tumble of zucchini right at the end keeps things fresh.
Pro Tips
- Sear the roast hard on all sides before braising. That brown crust builds a deep, savory foundation for the whole dish.
- Don’t skip skimming the fat at the end. It keeps the sauce clean and lets the sloppy joe flavors come through bright and bold.
- Slice against the grain for the most tender results. If the meat is too soft to slice neatly, embrace it and shred with two forks.
Ingredients
Directions
In a Dutch oven, or large pan with a tight-fitting cover, brown meat in fat.
Season with salt and pepper and remove from pan.
Pour off fat drippings.
Add tomato sauce, water, and seasoning mix.
Return meat to pan.
Cover and simmer for 3 to 3½ hours, or until done. (Or cook in a 325F oven for same amount of time.)
Turn meat once to cook it evenly throughout.
Add potatoes and carrots during the last 35 minutes of cooking, zucchini the last 15 minutes.
Remove meat and keep warm.
Skim off any excess fat.
Taste sauce and correct seasoning, if necessary, with salt and pepper.
Serve sliced meat with vegetables and sauce.
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