Pot Roast

• 1 Tbsp. vegetable oil
• 4 lb. beef pot roast
• 1 Tbsp. brown sugar
• 1 Tbsp. salt
• 1 Tbsp. dry mustard
• 1/4 tsp. black pepper
• 3 -4 large potatoes, quartered
• 3 carrots, cut into 2-inch pieces
• 1 onion, sliced
• 1/3 cup vinegar
• 1/3 cup water

1. Preheat oven to 325 degrees
2. Heat oil in dutch oven over medium heat. Cook beef in Dutch oven until browned on all sides, 2-3 minutes per side.
3. 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.
4. Place a cover on the Dutch oven and put in preheated oven. Cook until the roast is hot in center and just turning from pink to grey, about 4 hours. Thermometer should read 150 degrees.

vegetable oil, beef pot roast, brown sugar, salt, mustard, black pepper, potatoes, carrots, onion, vinegar, water

Taken from www.epicurious.com/recipes/member/views/pot-roast-52520571 (may not work)