Western Pot Roast with Roasted Vegetables

Yield:
Serves 8

Ingredients:

  1. 3 pounds boneless beef chuck or round roast or beef brisket
  2. 1/3 cup chopped shallots
  3. 1 cup ketchup
  4. 1/4 cup Worcestershire Sauce
  5. 2 Tablespoons brown sugar
  6. 2 Tablespoons cider vinegar
  7. 2 teaspoons salt
  8. 1 Tablespoon olive oil
  9. 3 small onions, each cut lengthwise, into quarters
  10. 1 carrot, peeled and sliced into 1/4- inch pieces
  11. 1 russet potato, peeled and chopped into 1/2- inch pieces
  12. 1 1/2 Tablespoons olive oil
Directions:

In heavy pot, brown meat on all sides in 1 Tbsp olive oil. Stir in chopped shallots and cook for 1 minute.

Combine ketchup, Worcestershire Sauce, brown sugar, vinegar and salt; pour over meat. Simmer, covered, until meat is tender, about 3 hours.

About 35 minutes before roast is ready to serve, preheat oven to 425 degrees F. Lightly spray a 15 x 10 x 1 inch- pan with cooking spray. Place onions, carrots and potatoes in pan. Drizzle 1 1/2 Tbsp olive oil over vegetables, tossing to coat. Roast 20 to 25 minutes or until tender.

Slice roast and serve with sauce alongside the roasted vegetables.

Recipe compliments of Lea and Perrins


TDS 3