My Favorite Pot Roast

Name: My Favorite Pot Roast
Prep time: 20 min
Cook time: 250 min
Yield: 8
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

⏱️ Ready in 4h 30m 🥄 Prep 20 min 🔥 Cook 4h 10m 👥 8 servings 👁️ 18 views

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

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🔗 Recipe adapted from AllRecipes

#Dinner

📊 At a Glance

Prep 20 min

Cook 4h 10m

Serves 8

Difficulty Hard

Nutrition Facts

Servings per recipe 8

Serving size 1 serving

Amount per serving

Calories 498

% Daily Value*

Total Fat 27.9g 36%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 962mg 42%

Total Carbohydrate 31g 11%

Dietary Fiber 4.2g 15%

Total Sugars 5g

Protein 30.1g 60%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

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).