Prep 15 mins
Cook 3 hrs
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.
- 3 lbs chuck roast or 3 lbs boneless round roast
- 2 tablespoons canola oil
- 1 cup chopped onion
- 1 cup ketchup
- 1⁄4 cup Worcestershire sauce
- 2 tablespoons brown sugar
- 2 tablespoons cider vinegar
- 2 teaspoons salt
- Using a large heavy pot, brown the roast on all sides in hot oil.
- Add the onion and cook until golden.
- Combine the ketchup, Worcestershire sauce, brown sugar, vinegar and salt and then pour over the meat.
- Simmer, covered, for about three hours, until the meat is tender.
This was wonderful! The most tender roast I have ever had. I left out the canola oil and browned the meat on a skillet and then put everything in a crock pot. I added cornstarch to the drippings to make gravy, but the gravy tasted like sweet ketchup and was not very tasty. I am def. going to make this again.
Tender and delicious! After browning the raw roast on all sides, I finished it in the slow cooker. My roast was 4.5 lbs, so I doubled the sauce and added some garlic to it. The beef was falling apart and the sauce was fabulous. We all LOVED it. I will surely make this again. Thanx for posting.