My Favorite Pot Roast

Brown your pot roast on the stove before finishing in the oven. Cooking with carrots, potatoes, and onion delivers a rich flavor.

• Preparation Time: 20 mins
• Cooking Time: 4 hr 10 mins
• Total Time: 4 hr 30 mins
• Calories: 498 Calories

Ingredients

• 1 tablespoon vegetable oil
• 1 tablespoon salt
• 1 tablespoon brown sugar
• 1 onion, sliced
• 1 tablespoon dry mustard
• 1 (4 pound) beef pot roast
• 3 large potatoes, quartered
• 3 carrots, peeled and cut into 2-inch pieces
• 0.33333334326744 cup water
• 0.25 teaspoon black pepper
• 0.33333334326744 cup vinegar

Recipe Instructions

Step 1

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

Step 2

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

Step 3

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

Step 4

Cover and cook in the preheated oven until 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).