Western Pot Roast

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This mouthwatering recipe comes from the archives of the lea and perrins worcestershire sauce test kitchens. I usually toss some potato and carrot chunks in with the roast for the last hour, or so, of cooking. You can add 1/2 to 1 cup of water or beef broth if there isn't enough saucy liquid for the veggies to cook in.

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Steps

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Using a large heavy pot , brown the roast on all sides in hot oil.

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Add the onion and cook until golden.

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Combine the ketchup , worcestershire sauce , brown sugar , vinegar and salt and then pour over the meat.

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Simmer , covered , for about three hours , until the meat is tender.

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Ingredients

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chuck roast, canola oil, onion, ketchup, worcestershire sauce, brown sugar, cider vinegar, salt