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.

Ingredients

6 serv.

chuck roast or boneless round roast↗3 lbs
canola oil↗2 tablespoons
chopped onion1 cup
ketchup↗1 cup
Worcestershire sauce↗1⁄4 cup
brown sugar↗2 tablespoons
cider vinegar↗2 tablespoons
salt↗2 teaspoons

Step-by-step instructions

1
Using a large heavy pot, brown the roast on all sides in hot oil.
2
Add the onion and cook until golden.
3
Combine the ketchup, Worcestershire sauce, brown sugar, vinegar and salt and then pour over the meat.
4
Simmer, covered, for about three hours, until the meat is tender.

Source: food.com

Original recipe ↗

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