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Popular Recipes My Favorite Pot Roast

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My Favorite Pot Roast

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

Ingredients :

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

Instructions :

Prep : 20M Cook : 8M Ready in : 4H30M
  • Preheat oven to 325 degrees F (165 degrees C).
  • 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.
  • 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.
  • 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).

Notes :

  • Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

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