Ingredients
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1 tablespoon vegetable oil
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1 (4 pound) beef pot roast
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1 tablespoon brown sugar
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1 tablespoon salt
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1 tablespoon dry mustard
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¼ teaspoon black pepper
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3 large potatoes, quartered
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3 carrots, peeled and cut into 2-inch pieces
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1 onion, sliced
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⅓ cup vinegar
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⅓ cup water
Directions
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Preheat the oven to 325 degrees F (165 degrees C).
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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.
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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.
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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
Nutrition Facts (per serving)
498 | Calories |
28g | Fat |
31g | Carbs |
30g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 498 | |
% Daily Value * | |
Total Fat 28g | 36% |
Saturated Fat 11g | 53% |
Cholesterol 103mg | 34% |
Sodium 962mg | 42% |
Total Carbohydrate 31g | 11% |
Dietary Fiber 4g | 15% |
Total Sugars 5g | |
Protein 30g | 60% |
Vitamin C 31mg | 34% |
Calcium 49mg | 4% |
Iron 4mg | 24% |
Potassium 930mg | 20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.