A delicious and tender pot roast recipe with a savory twist, perfect for family dinners or special occasions.
Heat the Dutch oven over medium-high heat and add a drizzle of oil.
Ensure the Dutch oven is hot before adding the beef to achieve a good sear.
Season the beef roast with salt and pepper on all sides.
Pat the beef dry with paper towels before seasoning for better browning.
Sear the beef in the Dutch oven until browned on all sides, about 4 minutes per side.
Avoid overcrowding the pan to ensure proper browning.
Remove the beef and set aside. Add sliced onions and minced garlic to the pot and sauté until softened.
Stir frequently to prevent the garlic from burning.
Stir in the mustard, brown sugar, and vinegar, scraping up any browned bits from the bottom.
Deglazing adds depth of flavor to the dish.
Return the beef to the pot and pour in the water. Bring to a boil, then reduce to a simmer.
Ensure the liquid covers at least half of the beef for even cooking.
Cover and cook on low heat for 3 hours, turning the beef occasionally.
Check occasionally to ensure the liquid hasn’t evaporated too much.
Remove the beef and let it rest. Strain the cooking liquid and return it to the pot.
Straining removes any solids for a smooth gravy.
Mix the flour with a small amount of water to form a slurry, then whisk it into the cooking liquid to thicken.
Add the slurry gradually to control the thickness of the gravy.
Slice the beef and serve with the gravy on top.
Garnish with fresh herbs for a touch of color and flavor.
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