Description
This is the oven version that is the original I got from my mother. It is unbelievably delicious.
Ingredients
- 1 tablespoon vegetable oil
- 1 (4 pound) beef pot roast
- 1 tablespoon brown sugar
- 1 tablespoon salt
- 1 tablespoon dry mustard
- ¼ teaspoon black pepper
- 3 large potatoes, quartered
- 3 carrots, peeled and cut into 2-inch pieces
- 1 onion, sliced
- ⅓ cup vinegar
- ⅓ 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).
Prep Time: 20 mins
Cook Time: 4 hrs 10 mins
Total Time: 4 hrs 30 mins
Servings: 8