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My Favorite Pot Roast
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Prep Time:
20 minutes
Cook Time:
250 minutes
Total Time:
270 minutes
Sear pot roast, then oven finish. Add carrots, potatoes, onion for bold taste.
Ingredients:
  • 1 tablespoon vegetable oil
  • 1 (4 pound) beef pot roast
  • 1 tablespoon brown sugar
  • 1 tablespoon salt
  • 1 tablespoon dry mustard
  • 0.25 teaspoon black pepper
  • 3 large potatoes, quartered
  • 3 carrots, peeled and cut into 2-inch pieces
  • 1 onion, sliced
  • 0.33333334326744 cup vinegar
  • 0.33333334326744 cup water
Instructions:
  • Preheat the oven to 325°F (165°C) for a perfect bake.
  • In a Dutch oven over medium heat, heat vegetable oil. Brown roast on all sides in the hot oil, about 2 to 3 minutes per side.
  • Combine brown sugar, salt, mustard, and black pepper in a small bowl; evenly spread over the roast. Place the potatoes, carrots, and onion around the roast in the Dutch oven. Pour the vinegar and water over the vegetables.
  • Roast in the preheated oven until hot in the center and transitioning from pink to grey, about 4 hours. Insert an instant-read thermometer into the center; it should read 150 degrees F (65 degrees C).

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