Ingredients
8
8 servings
- •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 degrees F (165 degrees C).
- Heat vegetable oil in a Dutch oven over medium heat. Cook roast in hot oil until browned on all sides, 2 to 3 minutes per side.
- Mix together brown sugar, salt, mustard, and black pepper in a small bowl; sprinkle evenly over roast. Arrange potatoes, carrots, and onion in the Dutch oven around roast. Pour vinegar and water over vegetables.
- Cover and cook in the preheated oven until 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).
Nutritional Facts
Per 8 servings
- Calories: 498
- Carbohydrate: 31g
- Fat: 28g
- Fiber: 4g
- Protein: 30g
- Sugar: 5g
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