Community Foods Market Recipes

https://www.communityfoodsmarket.com/Recipes/Detail/526/Western_Pot_Roast_with_Roasted_Vegetables

Western Pot Roast with Roasted Vegetables

Yield: Serves 8

Ingredients

1 Tablespoon olive oil

3 pounds boneless beef chuck or round roast or beef brisket

1/3 cup chopped shallots

1 cup ketchup

1/4 cup Worcestershire Sauce

2 Tablespoons brown sugar

2 Tablespoons cider vinegar

2 teaspoons salt

3 small onions, each cut lengthwise, into quarters

1 carrot, peeled and sliced into 1/4- inch pieces

1 russet potato, peeled and chopped into 1/2- inch pieces

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

Please note that some ingredients and brands may not be available in every store.

Community Foods Market Recipes

https://www.communityfoodsmarket.com/Recipes/Detail/526/Western_Pot_Roast_with_Roasted_Vegetables

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