My Favorite Pot Roast

My Favorite Pot Roast

MARKWILDER55

"This is the oven version that is the original I got from my mother. It is unbelievably delicious."
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

4 h 30 m servings 498 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • 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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Cook

  • Ready In

  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).

Reviews

Read all reviews 8
  1. 10 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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 ...

Most helpful critical review

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 :)

Most helpful
Most positive
Least positive
Newest

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 ...

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 for 5 ...

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.

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.

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 :)

Very good!

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 minc...

Omg!!! Soooo good!!! My 3 sons devoured it!! Definitely a dish that's going to be around for a long time in this family

Other stories that may interest you