And I've found my go-to pot roast recipe

Finally! I found my go-to pot roast recipe! And I think the key ingredient was the apple cider vinegar. It added just the right amount of sweetness, along with some acid to make the pot roast melt in our mouths. Give this Old-Fashioned Pot Roast a try, or let me know what your favorite pot roast recipe is.

Waiting for the pot roast to finish

Underneath those veggies is a 2-1/2-lb. chuck roast that is filling my home with rich, yummy smells ... and I have to wait four more hours until I can slice into it.

Life is so unfair.

I've tried a number of pot roast recipes this past year, including this Maple Pot Roast and this Homestyle Pot Roast from Reynolds that uses one of their oven bags, but I still have yet to find that go-to recipe. I'm hoping this is the one:

Old-Fashioned Pot Roast
1 c. plus 2 T. all-purpose flour
1 t. kosher salt
1 t. freshly ground black pepper
2-1/2- to 3-lb. chuck roast
2 T. vegetable oil
1 c. beef stock
Small package baby carrots
6 red potatoes, quartered
2 yellow onions, quartered
1/3 c. apple cider vinegar

Combine 1 c. all-purpose flour with the salt and pepper in a large bag. Add the meat and move it around until it's evenly coated.

Heat a large saute pan over medium-high, add the oil, then brown the meat on all sides for a total of about 15 minutes. Place the roast in a Crock-Pot, then cover with the carrots, potatoes and onions.

Combine the 2 T. flour with the broth and mix well, then pour over the veggies. Add the vinegar, then cook on low for 8 hours.