Best Yankee Pot Roast Ever

INGREDIENTS

  • 1/4 c ketchup
  • 2 T Worcestershire sauce
  • 1 c chopped plum tomatoes
  • 1 1/4 lbs small red potatoes
  • 1 lb carrots, cut into 1 inch pieces
  • 2 T fresh lemon juice
  • 2 tsp olive oil
  • 1 4 lb boneless chuck roast
  • 1 T kosher salt
  • 1 T cracked black pepper
  • 2 c coarsely chopped onion
  • 2 c beef base/water

COOKING INSTRUCTIONS

  1. Preheat oven to 300 degrees. Heat olive oil in a large Dutch oven over medium-high heat. 
  2. Sprinkle roast with salt and pepper and add to pan, browning on all sides (about 8 minutes). Remove from pan.
  3. Sauté onion 8 minutes or until browned. Return roast to pan.
  4. Combine broth, ketchup, and Worcestershire; pour over roast. 
  5. Add tomato; bring to a simmer. 
  6. Cover and bake for 2 1/2 hours or until tender. 
  7. Add potatoes and carrots; cover and bake an additional 30 minutes or until vegetables are tender. 
  8. Stir in lemon juice.  Garnish with parsley, if desired.

 

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