This is my mother's original recipe which uses beef brisket. It comfortably serves 8 people. Simple ingredients but it is unbelievably delicious.
Absolutely gorgeous! Thanks for sharing this recipe! xx - 06 Apr 2016
I cut back a bit on the vinegar and brown sugar (we like things less sweet these days) and added some beef broth along with the water. I had about half a bag of pearl onions in the freezer, so I added them in addition to the sliced onion (we love pot roast veggies!). Cooked in the slow cooker for 5 hours on high, and it was perfectly cooked, meat falling apart. I took out the veggies and meat, made some gravy, and then added all back into the gravy, turned to warm until we were ready to eat. I garnished with some chopped parsley for a little pop of color; it was a nice Fall meal. - 15 Oct 2014 (Review from Allrecipes US | Canada)
A busy day made pot roast the perfect choice. I used a two-pound chuck roast but the full amount of the sugar-mustard mix and the full amount of vinegar and water in a slow cooker on high for 5 hours. I think you really cannot mess this one up. It is my new favorite. - 21 Sep 2015 (Review from Allrecipes US | Canada)