Prep 20 mins
Cook 3 hrs
This is an old family recipe and it is the only pot roast recipe that I ever make. It is deceptively simple but the flavours just seem to go together incredibly well. The taste is quite different from the usual. Don't be tempted to put in more water than is called for. The moisture comes out of the onions and the meat and you end up with a delicious broth.
- 3 -4 lbs pot roast
- 2 tablespoons oil
- 1 tablespoon mustard
- 1 1⁄2 teaspoons brown sugar
- 1⁄4 cup water
- 1⁄4 cup vinegar
- 2 -3 large onions, sliced
- salt, pepper
- flour, to thicken gravy (optional)
- In a Dutch oven, brown the pot roast in the oil.
- This will take about 15 minutes to get all surfaces browned.
- Add the remaining ingredients and bring to a boil.
- Lower the heat and simmer very slowly for 3 hours.
- Take the roast out and keep warm.
- Strain the gravy (serve the onions as a side dish).
- Mix the flour with water and thicken the gravy if desired.
Thank you Sue for such a wonderful tasting pot roast. You were certainly correct to point out no extra liquid should be added. We had a truck load of the most wonderful tasting gravy!! I do not have a dutch oven, so I used my steel wok to cook the roast in. We will definitely treasure this recipe!!
My husband tasted this and said "you can make THIS again!". This is huge high praise from him! I made the recipe as posted except I doubled the mustard, brown sugar, water, vinegar mixture, and as other posters mentioned - this was highly unnecessary. The original amounts shown would have been plenty for gravy, but he likes alot so I always worry - won't need to do that with this recipe again! I simmered the roast for 4 hours - no special reason, because it was nice & tender after 3 hours as posted. The onions made a delicious side. Also served with brown rice (with the gravy!) and steamed broccoli/cauliflower medley. This is a keeper - thanks, Sue!
We loved this pot roast! Fabulous flavor and gravy. Instead of stove top simmering, I baked it covered in a 300F oven until the internal temperature probe read 200F and then for 30 minutes more. I turned it every 45 minutes. My 4 lb roast took 3 hours and 15 minutes. Thanks for the recipe, I'll make this again.