Ingredients
1 Tbsp. vegetable oil
4 lb. beef pot roast
1 Tbsp. brown sugar
1 Tbsp. salt
1 Tbsp. dry mustard
1/4 tsp. black pepper
3 -4 large potatoes, quartered
3 carrots, cut into 2-inch pieces
1 onion, sliced
1/3 cup vinegar
1/3 cup water
Preparation
Preheat oven to 325 degrees Heat oil in dutch oven over medium heat. Cook beef in Dutch oven until browned on all sides, 2-3 minutes per side.
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.
Place a cover on the Dutch oven and put in preheated oven. Cook until the roast is hot in center and just turning from pink to grey, about 4 hours. Thermometer should read 150 degrees.
