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Categories:
chuck roast vegetable oil catsup water red wine vinegar Worcestershire sauce salt onions potatoes carrots rosemary
Viewed: 16 - Published at: 4 years agoIngredients
- 1 (4 to 5 lb.) shoulder or chuck roast
- 2 Tbsp. vegetable oil
- 1/2 c. catsup
- 1/2 c. water
- 1/4 c. red wine vinegar
- 2 Tbsp. Worcestershire sauce
- 1 tsp. salt
- 2 medium onions, thinly sliced
- 5 to 6 medium potatoes, peeled and halved
- 5 to 6 carrots, cleaned and sliced
- 1 tsp. dried whole rosemary (optional)
Method
- Brown roast on all sides in hot oil in a large Dutch oven. Combine next ingredients and pour over roast.
- Add onion.
- Cover and simmer on top of stove or bake in a 350° oven for 2 hours.
- Add potatoes, cover and cook 30 to 45 minutes or until potatoes are tender.
- Makes 4 servings.
- Preparation time:
- 10 minutes.
