My Favorite Pot Roast

Ingredients

• 1 tablespoon vegetable oil
• 1 (4 pound) beef pot roast
• 1 tablespoon brown sugar
• 1 tablespoon salt
• 1 tablespoon dry mustard
• 1/4 teaspoon black pepper
• 3 large potatoes, quartered
• 3 carrots, peeled and cut into 2-inch pieces
• 1 onion, sliced
• 1/3 cup vinegar
• 1/3 cup water

Directions

Preheat oven to 325 degrees F (165 degrees C).

Heat vegetable oil in a Dutch oven over medium heat. Cook beef in Dutch oven until browned on all sides, 2 to 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 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).