A hearty and flavorful pot roast recipe inspired by Midwest traditions, perfect for a comforting family dinner.
Season one side of the beef roast with half the salt and pepper.
Seasoning the meat before searing helps to create a flavorful crust.
Heat a large frying pan over high heat and sear the seasoned side of the beef until browned.
Ensure the pan is hot before adding the beef to achieve a good sear.
Flip the beef and season the other side with the remaining salt and pepper, then sear until browned.
Searing both sides locks in the juices and enhances the flavor.
Transfer the seared beef to a casserole dish.
Use a dish with a tight-fitting lid to retain moisture during cooking.
Spread half of the spicy brown mustard and Dijon mustard over the top of the beef.
Using a brush ensures an even coating of the mustard glaze.
Add half of the sliced onions around the beef in the dish.
Onions add sweetness and depth to the dish as they cook.
Pour the beef broth into the dish, covering the base.
The broth keeps the beef moist and creates a flavorful base for the gravy.
Cover the dish with the lid and bake in a preheated oven at 325°F (160°C) for 2 hours.
Slow cooking at a low temperature ensures tender meat.
Add the carrots and potatoes to the dish, arranging them around the beef.
Cut the vegetables into uniform sizes for even cooking.
Bake for an additional hour, basting the vegetables with the broth every 20 minutes.
Basting ensures the vegetables absorb the flavors of the broth.
Remove the dish from the oven and transfer the beef and vegetables to a serving platter.
Let the beef rest for a few minutes before slicing to retain its juices.
Serve the beef and vegetables with the broth or prepare a gravy using the broth.
A warm, crusty bread pairs wonderfully with this dish.
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