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My Favorite Pot Roast

4

270 min

My Favorite Pot Roast

My Favorite Pot Roast Photo 1

Time

270 min

Serving

8 persons

Calories

498

Rating

4.00★ (41)

Cuisine

Author: Victoria Buriak
This rump roast recipe is the oven version of the original I got from my mother. It is unbelievably delicious.

Ingredients

  • vegetable oil: 1 Tbsp
  • beef pot roast: 1 piece (4 pound)
  • brown sugar: 1 Tbsp
  • salt: 1 Tbsp
  • dry mustard: 1 Tbsp
  • black pepper: 0.25 tsp
  • potatoes, quartered: 3 piece
  • carrots, peeled and: 3 piece (cut into 2-inch pieces)
  • onion: 1 piece (sliced)
  • vinegar: 0.33333 cup
  • water: 0.33333 cup

Metric Conversion

Stages of cooking

My Favorite Pot Roast Photo 21
My Favorite Pot Roast Photo 32
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My Favorite Pot Roast Photo 5 4
  1. Preheat the oven to 325 degrees F (165 degrees C).
    My Favorite Pot Roast Photo 2
  2. 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.
    My Favorite Pot Roast Photo 3
  3. 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.
    My Favorite Pot Roast Photo 4
  4. 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). lutzflcat
    My Favorite Pot Roast Photo 5

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