My Favorite Pot Roast
  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings


  • 1 tablespoon vegetable oil
  • 11 (4 pound) beef pot roast
  • 11 tablespoon brown sugar
  • 11 tablespoon salt
  • 11 tablespoon dry mustard
  • 11/4 teaspoon black pepper
  • 13 large potatoes, quartered
  • 13 carrots, peeled and cut into 2-inch pieces
  • 11 onion, sliced
  • 11/3 cup vinegar
  • 11/3 cup water
  • 1 ✕ —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).



Log in or Register to write a comment.