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My Favorite Pot Roast

Rated as 4.64 out of 5 Stars
1

"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).

Footnotes

  • Partner Tip
  • Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts


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

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Reviews

Read all reviews 19
  1. 25 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 :)

It was to die for . My Man said This is Great tastin' Supper tonight . I will be baking this again like I did this time in a Dutch Oven . I served this with Corn bread . Good till the last bite....

Easy and delicious. I followed the directions without making modifications.