My Favorite Pot Roast

  • Recipe By
  • Published Jun 1st
  • Ready In4h 30m
  • Servings8
  • Calories498
This is the oven version that is the original I got from my mother. It is unbelievably delicious.

My Favorite Pot Roast Ingredients

The following are the ingredients needed to make delicious My Favorite Pot Roast for 8 servings:

  • 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

My Favorite Pot Roast Cooking Instructions

  • Prep20m
  • Cook4h 10m
  • Ready In4h 30m

To cook My Favorite Pot Roast, you need about 20 minutes of preparation time. The time needed to cook this My Favorite Pot Roast is about 4 hours 10 minutes , and you can serve your My Favorite Pot Roast within 4 hours 30 minutes . The following are the steps to cook My Favorite Pot Roast easily:

  1. 1 Preheat oven to 325 degrees F (165 degrees C).
  2. 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. 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. 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).

Notes

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

Nutrition Facts

Per Serving: 498 calories; 27.9 grams of fat; 31 grams of carbohydrates; 30.1 grams of protein; 103 milligrams of cholesterol; 962 milligrams of sodium.

  1. Feb 8th 2019

    It was to die for . My Man said This is Great tastin' Supper tonight . I will be baking this again like I did this time in a Dutch Oven . I served this with Corn bread . Good till the last b ...

  2. Feb 1st 2019

    Easy and delicious. I followed the directions without making modifications.

  3. Sep 28th 2016

    This is certainly the most flavorful pot roast I've ever made! I followed the recipe, but cooked in my slow-cooker for 5 hours on high, layering onion on the bottom, then meat, then veggies ...

  4. Dec 13th 2015

    Couldn't have been happier with how this turned out. Used redskin potatoes and baby carrots. Subbed 1 cup beef broth for the 1/3 cup water and added some flour to thicken. Also carmelized 2 ...

  5. Sep 21st 2015

    A busy day made pot roast the perfect choice. I used a two-pound chuck roast but the full amount of the sugar-mustard mix and the full amount of vinegar and water in a slow cooker on high fo ...

  6. Sep 17th 2015

    I usually use a can of diced tomatoes instead of the vinegar, but otherwise the way I've been doing it for 50 odd years.

  7. Nov 26th 2014

    Excellent!!! This was the first recipe for roast that I have ever made besides in a slow-cooker and it was so flavorful. Oh, I also used venison, but then all my roast are venison.

  8. Oct 15th 2014

    I cut back a bit on the vinegar and brown sugar (we like things less sweet these days) and added some beef broth along with the water. I had about half a bag of pearl onions in the freezer, ...

  9. Apr 21st 2013

    great flavor i used a 2 pound roast instead tho. A little dry but this was my first attempt at pot roast so an over all success :)