Skip to main content New this month
Get the Allrecipes magazine

My Favorite Pot Roast

Rated as 4.55 out of 5 Stars

"This is the oven version that is the original I got from my mother. It is unbelievably delicious."
Added to shopping list. Go to shopping list.

Ingredients

4 h 30 m servings 498 cals
Original recipe yields 8 servings

Directions

{{model.addEditText}} 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).

Nutrition Facts


Per Serving: 498 calories; 27.9 g fat; 31 g carbohydrates; 30.1 g protein; 103 mg cholesterol; 962 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 16
  1. 20 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    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 :)

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 ...

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 :)

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...

My guests loved it. It needed more than 2/3 cup of liquid. The pan was nearly completely dry when I took it out of the oven. Fortunately, the roast wasn't dry, but very tender. I did use beef s...