WESTERN POT ROAST

Western Pot Roast image

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.

Provided by Mercy

Time 3h15m

Yield 6 serving(s)

Number Of Ingredients 8

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

Steps:

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.

Nutrition Facts : Calories 435.7, Fat 18.6, SaturatedFat 6.6, Cholesterol 149.7, Sodium 1519.4, Carbohydrate 20, Fiber 0.6, Sugar 15.9, Protein 48.9

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