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Traditional Yankee Pot Roast

A family favorite for many years! Note: Thicken the broth with a little cornstarch!

Prep
Cook
Serves 10people
Ingredients
2
tsp olive oil
1
lb boneless chuck roast, trimmed
1
tbsp kosher salt
1
tbsp cracked black pepper
2
cups coarsely chopped onion
2
cups low-salt beef broth
1/4
cup ketchup
2
tbsp Worcestershire sauce
1
cup chopped plum tomato
1 1/4
lb small red potatoes
1
lb carrots, peeled and cut into 1-inch pieces
2
tbsp fresh lemon juice
chopped fresh parsley (optional)
Directions
1.
Heat oven to 300 (F).
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, sauté 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 for 2 1/2 hours or until tender. Add potatoes and carrots; cover an bake an additional 30 minutes or until vegetables are tender. Stir in lemon juice.
4.
Garnish with parsley if desired.

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