Sherm's Recipes
https://2522.unified-web.com/Recipes/Detail/526/Western_Pot_Roast_with_Roasted_Vegetables
Western Pot Roast with Roasted Vegetables
Yield: Serves 8
Ingredients
| 1 | Tablespoon | olive oil | |
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| 3 | pounds | boneless beef chuck or round roast or beef brisket | |
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| 1/3 | cup | chopped shallots | |
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| 1 | cup | ketchup | |
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| 1/4 | cup | Worcestershire Sauce | |
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| 2 | Tablespoons | brown sugar | |
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| 2 | Tablespoons | cider vinegar | |
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| 2 | teaspoons | salt | |
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| 3 | small onions, each cut lengthwise, into quarters | ||
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| 1 | carrot, peeled and sliced into 1/4- inch pieces | ||
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| 1 | russet potato, peeled and chopped into 1/2- inch pieces | ||
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| 1 1/2 | Tablespoons | olive oil | |
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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
Please note that some ingredients and brands may not be available in every store.
Sherm's Recipes
https://2522.unified-web.com/Recipes/Detail/526/Western_Pot_Roast_with_Roasted_Vegetables
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