Recipe Details
Ingredients
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1tablespoonvegetable oil
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1(4 pound)beef pot roast
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1tablespoonbrown sugar
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1tablespoonsalt
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1tablespoondry mustard
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¼teaspoonblack pepper
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3largepotatoes, quartered
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3carrots, peeled and cut into 2-inch pieces
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1onion, sliced
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⅓cupvinegar
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⅓cupwater
Cooking 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).
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Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe8 | |
| Calories498 | |
| % 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.
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