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."
 
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photo by Parsley photo by Parsley
photo by Parsley
Ready In:
3hrs 15mins
Ingredients:
8
Serves:
6
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ingredients

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directions

  • 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.

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Reviews

  1. nellieb492
    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.
     
  2. *Parsley*
    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.
     
  3. razzbery
    This is a very flavorfull, simple recipe. I use various steaks which are not so thick and it takes a short time to cook!
     
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