Traditional Yankee Pot Roast

Traditional Yankee Pot Roast
from Cooking Light, August 2002

Ingredients:
2 teaspoons olive oil
1 (4-pound) boneless chuck roast, trimmed
1 tablespoon kosher salt
1 tablespoon cracked black pepper
2 cups onion, coarsely chopped
2 cups low sodium beef broth
1/4 cup ketchup
2 tablespoons Worcestershire sauce
1 cup plum tomato, chopped
1 1/4 pounds small red potatoes
1 pound carrots, peeled and cut into 1-inch pieces
2 tablespoons fresh lemon juice
fresh parsley, chopped (optional)

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