POT ROAST

By lspadafina

Ingredients

• 2 tsp. olive oil
• 1 (4 lb.) boneless rump roast
• 1 tbsp. salt
• 1 tbsp. pepper
• 2 c. chopped onion
• 2 c. low-salt beef broth
• 1/4 c. ketchup
• 2 tbsp. worcestershire sauce
• 1 c. chopped plum tomato
• 1 1/4 lbs. small red potatoes
• 1 lb. carrots, peeled & cut into 1 in. pieces
• 2 tbsp. fresh lemon juice
• chopped fresh parsely (optional)

Preparation

Step 1

Preheat oven 300 degrees

Heat olive oil in large Dutch oven over medium-high heat. Sprinkle roast w/salt & pepper. Add roast to pan, browning on all sides (about 8 mins.). Remove from pan. Add onion to pan & saute 8 mins. or until browned. Return roast to pan. Combine broth, ketchup, & worcestershire sauce, pour over roast. Add tomato, bring to a simmer.

Cover & bake at 300 degrees for 2 1/2 hrs. or until tender. Stir in lemon juice. Garnish with parsely, if desired.