For an even richer flavor, consider adding a sprig of fresh rosemary or thyme to the Dutch oven during braising. If the pan juices are too thin after braising, you can thicken them by simmering them on the stovetop over medium heat for a few minutes with a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water). Leftover pot roast is excellent in sandwiches, tacos, or shepherd's pie.
My Favorite Pot Roast
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PREP TIME20 mins
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COOK TIME4 hrs 10 mins
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TOTAL TIME4 hrs 30 mins
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SERVING8 People
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VIEWS130
A deeply flavorful and comforting pot roast, rendered fork-tender through slow oven braising. This is a timeless classic, updated for the modern kitchen, promising a hearty and satisfying meal.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate31 g
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Cholesterol103 mg
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Fiber4 g
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Protein30 g
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Saturated Fat11 g
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Sodium962 mg
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Sugar5 g
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Fat28 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Preheat oven to 325 degrees F (165 degrees C). (5 minutes)
02 Step
Recipe View Heat vegetable oil in a Dutch oven over medium heat. Sear the pot roast on all sides until deeply browned, about 3-4 minutes per side. Remove the roast and set aside. (15 minutes)
03 Step
Recipe View In a small bowl, whisk together the brown sugar, salt, dry mustard, and black pepper. Rub the mixture evenly over the seared roast. (5 minutes)
04 Step
Recipe View Arrange the quartered potatoes, carrots, and sliced onion in the bottom of the Dutch oven. Place the roast on top of the vegetables. (5 minutes)
05 Step
Recipe View Pour the apple cider vinegar and water over the vegetables and around the roast. (2 minutes)
06 Step
Recipe View Cover the Dutch oven tightly with a lid and transfer to the preheated oven. Braise for approximately 4 hours, or until the roast is fork-tender and easily pulls apart. An instant-read thermometer inserted into the center should read 190-200 degrees F (88-93 degrees C). (240 minutes)
07 Step
Recipe View Remove the Dutch oven from the oven and let the roast rest for 15-20 minutes before shredding or slicing. Serve the pot roast with the braised vegetables and pan juices.
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RECIPE REVIEWS
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Please Rate
Geo Harber
Apr 4, 2025This recipe is a winner! The roast came out so tender, and the vegetables were perfectly cooked.
Merle Douglas
Nov 19, 2024My family devoured this! Will definitely be making it again.
Everett Klocko
Aug 27, 2024I think next time I will add some celery along with the carrots and onions, great recipe though!
Johnnie Jacobs
Apr 1, 2024I added a splash of red wine to the braising liquid, and it added a lovely depth of flavor.