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My Favorite Pot Roast

Rated as 4.59 out of 5 Stars
2

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

4 h 30 m servings 498
Original recipe yields 8 servings

Directions

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  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).

Nutrition Facts


Per Serving: 498 calories; 27.9 31 30.1 103 962 Full nutrition

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Reviews

Read all reviews 17
  1. 22 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
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 :)

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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 ...

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...

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 ...

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 :)

Beat Pot roast i ever made. I did a couple extra things. 1) Cooked it in the crock pot 2)Added one envelope of dry beefy onion soup mix 3)I didn't Brown it either 4)added fresh mushroom

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! Co...