Western Pot Roast

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.

• Ready In: 3 hrs 15 mins
• Serves: 6

Ingredients

• 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

Directions

1. Using a large heavy pot, brown the roast on all sides in hot oil.
2. Add the onion and cook until golden.
3. Combine the ketchup, Worcestershire sauce, brown sugar, vinegar and salt and then pour over the meat.
4. Simmer, covered, for about three hours, until the meat is tender.