Recipe by MARKWILDER55
"This is the oven version that is the original I got from my mother. It is unbelievably delicious."
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1 (4 pound)
beef pot roast
carrots, peeled and cut into 2-inch pieces
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.
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 :)
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.
* Percent Daily Values are based on a 2,000 calorie diet.
My Favorite Pot Roast
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 251
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