"Guarnaschelli shared the tip during an appearance on the Live With Kelly and Mark show a few years ago (back when it was Live with Kelly and Ryan), where she explained that brown sugar can add an extra layer to a classic pot roast by giving it just a touch of sweetness. She said during the appearance, "Just a little brown sugar doesn't make it super sweet, it just picks up on the brown notes from the meat.""
"Mustard can complement the brown sugar too, and if you want to use a different sweetener, honey or maple syrup can work. Just use a little less to start with and see how everything tastes before you copy Guarnaschelli's measurements. If you end up liking the taste, you can also try Guarnaschelli's brown sugar trick on slow-cooked brisket or ribs. The celebrity chef even uses it on meatloaf and oxtails."
A small amount of brown sugar added to pot roast enhances savory brown notes without making the dish overtly sweet. Add the brown sugar after searing the meat and after vegetables have started to brown, using about 1/4 cup for a three- to four-pound chuck roast, and add red wine vinegar at the same time. Apples can be cooked with the vegetables for gentle sweetness, and alternatives such as bourbon, beer, mustard, honey, or maple syrup can be used sparingly. Brown sugar also helps tenderize meat, speeds browning, and produces an attractive crust on roasted meats.
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