This Crowd-Pleasing Sweet and Sour Pot Roast will Delight Your Shabbat Guests

jewish sweet and sour pot roast with potatoes and green beans on the side

Sweet and sour pot roast prepared the Jewish way is an easy-to-make dish that gets its sweetness from brown sugar and raisins and its tangy notes from lemon. Bay leaf, garlic, and onion make it savory, while the addition of potatoes and carrots make it hearty.

Perfect for Shabbat or any holiday meal, a sweet and sour pot roast is not only delicious, but it smells great while it’s cooking. The flavor only gets better when allowed to sit overnight, and it makes a great presentation at the dinner table when guests are over. Jewish sweet and sour pot roast is the ultimate comfort food.

This recipe requires marinating the meat overnight for maximum flavor and tenderness. You can find all of the below ingredients at your local kosher grocery store.


  • 4 to 5 pound kosher beef chuck roast
  • 1 cup dry white wine
  • 1/4 cup cider vinegar
  • 2 Tablespoons olive or other vegetable oil 
  • 2 onions, cut into quarters & then each quarter halved
  • 2 bay leaves
  • 4 carrots, peeled and cut into chunks
  • 5 medium potatoes, peeled and cut into chunks
  • 2 cloves garlic, peeled and minced
  • 1/2 cup dark raisins
  • juice of one lemon
  • 2 heaping Tablespoons brown sugar
  • 1/2 cup canned, diced tomatoes
  • 1/2 cup beef broth, or water
  • Kosher salt
  • Freshly ground black pepper
  • 2 bay leaves


  1. Place the roast in a bowl and pour the wine and apple cider vinegar over it. Cover the bowl with plastic wrap or aluminum foil and allow it to marinate in the refrigerator for 6 to 8 hours.
  2. When ready to cook, preheat the oven to 350º F.
  3. Remove the meat from the marinade and pat it dry. Reserve the marinade.
  4. Heat the oil in a heavy Dutch oven or roaster and sear the meat on all sides.
  5. Remove the meat and set it aside. Add the onions, carrots, and potatoes to the pot and cook over medium heat for about five minutes to lightly brown.
  6. Stir in the garlic, raisins, lemon juice, and brown sugar. Mix well and cook for about 1 minute.
  7. Add the reserved marinade, tomatoes, and broth or water. Stir.
  8. Bring the pot to a low simmer and scrape the bottom of the pan.
  9. Stir in the bay leaves and season to taste with kosher salt and black pepper.
  10. Return the meat to the pot. Cover tightly with lid or heavy-duty aluminum foil.
  11. Place in the oven and bake for about 2 hours or until the meat is tender, basting with gravy once or twice while cooking.
  12. To serve, remove the meat from the pot and slice it against the grain. Place the meat on a platter and arrange the vegetables around it. Spoon some of the gravy over all of it.
  13. Pour the remaining gravy into a gravy boat to pass at the table.

The meat and vegetables can be refrigerated overnight and then reheated on the stove when ready to slice and serve. Makes about 8 servings.

Find Everything You’ll Need at Sarah’s Tent!

Sarah’s Tent Kosher Gourmet Food Market carries organic, grass-fed beef chuck roasts to make your meal perfect. We offer a wide variety of kosher foods that can be shopped in-store or picked up from our Skokie, Illinois store. We provide door delivery to Skokie, Evanston, Lincolnwood, Ravenswood, Highland Park, Peterson Park, West Rogers Park, Deerfield, Lake View, Des Plaines, Downtown Chicago, Niles, Northbrook, West Rogers Park, Glenview, Morton Grove, Wheeling, Buffalo Grove, Wilmette, and Schaumburg. Shop with us today to find everything you need for the perfect sweet and sour pot roast! 


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