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My Favorite Pot Roast

My Favorite Pot Roast

  • Prep

    20 m
  • Cook

    4 h 10 m
  • Ready In

    4 h 30 m
MARKWILDER55

MARKWILDER55

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

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Ingredients {{adjustedServings}} servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 498 kcal
  • 25%
  • Fat:
  • 27.9 g
  • 43%
  • Carbs:
  • 31g
  • 10%
  • Protein:
  • 30.1 g
  • 60%
  • Cholesterol:
  • 103 mg
  • 34%
  • Sodium:
  • 962 mg
  • 38%

Based on a 2,000 calorie diet

Directions

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

lutzflcat
1

lutzflcat

10/15/2014

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, so I added them in addition to the sliced onion (we love pot roast veggies!). Cooked in the slow cooker for 5 hours on high, and it was perfectly cooked, meat falling apart. I took out the veggies and meat, made some gravy, and then added all back into the gravy, turned to warm until we were ready to eat. I garnished with some chopped parsley for a little pop of color; it was a nice Fall meal.

kmh1991
1

kmh1991

4/21/2013

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 :)

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