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

Recipe Summary

prep:
20 mins
cook:
4 hrs 10 mins
total:
4 hrs 30 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C).

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  • 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.

  • 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.

  • 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).

Nutrition Facts

498 calories; protein 30.1g 60% DV; carbohydrates 31g 10% DV; fat 27.9g 43% DV; cholesterol 103.3mg 35% DV; sodium 961.7mg 39% DV. Full Nutrition

Reviews (26)

Read More Reviews

Most helpful positive review

Rating: 4 stars
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. Read More
(22)

Most helpful critical review

Rating: 3 stars
04/21/2013
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:) Read More
(1)
38 Ratings
  • 5 star values: 28
  • 4 star values: 7
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
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. Read More
(22)
Rating: 5 stars
09/21/2015
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 for 5 hours. I think you really cannot mess this one up. It is my new favorite. Read More
(19)
Rating: 5 stars
12/14/2015
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 minced cloves of garlic in the oil before browning beef and added about 1/2 a tablespoon of balsamic vinegar. The flavors were fantastic. Read More
(12)
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Rating: 5 stars
09/28/2016
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 on top. It turned out fantastic! I initially questioned the salt sugar and vinegar combo but it actually reminds me of ketchup! Read More
(4)
Rating: 5 stars
11/26/2014
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. Read More
(4)
Rating: 4 stars
09/17/2015
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. Read More
(2)
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Rating: 3 stars
04/21/2013
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:) Read More
(1)
Rating: 5 stars
03/26/2018
Perfection! The only modifications made were; using beef broth in place of water added a half of a packet of Beefy Onion Soup and put in a bit of fresh chopped cilantro. Definitely a keeper! Couldn t have been easier to make...thank you for contributing this recipe!!! Read More
Rating: 4 stars
09/28/2017
I don't remember ever making a pot roast without garlic so I added 3 cloves cut in half tossed in at the end of the browning. I used a rump roast and it was a bit dry but that is probably the meat. I usually use a chuck roast but did not have one. I also added Better than Buollion to the water. Very good flavor Read More