My Favorite Pot Roast recipe

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Ingredients

1 tablespoon vegetable oil
1 (4 pound) beef pot roast
1 tablespoon brown sugar
1 tablespoon salt
1 tablespoon dry mustard
¼ teaspoon black pepper
3 large potatoes, quartered
3 carrots, peeled and cut into 2-inch pieces
1 onion, sliced
⅓ cup vinegar
⅓ cup water

Nutrition Info

498.1 calories
carbohydrate: 31 g
cholesterol: 103.3 mg
fat: 27.9 g
fiber: 4.2 g
protein: 30.1 g
saturatedFat: 10.5 g
servingSize: -
sodium: 961.7 mg
sugar: 5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 325 degrees F (165 degrees C).

  2. Heat vegetable oil in a Dutch oven over medium heat. Cook beef in Dutch oven until browned on all sides, 2 to 3 minutes per side.

  3. Mix brown sugar, salt, mustard, and black pepper together in a small bowl, sprinkle evenly over the roast. Arrange potatoes, carrots, and onion in the Dutch oven around the roast. Pour vinegar and water over the vegetables.

  4. Place a cover on the Dutch oven and put in preheated oven. Cook until the roast is hot in the center, and just turning from pink to grey, about 4 hours. An instant-read thermometer inserted into the center should read 150 degrees F (65 degrees C).

Recipe Yield

8 servings

Recipe Note

This is the oven version that is the original I got from my mother. It is unbelievably delicious.

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