Western Pot Roast

1. 1

   In heavy pot, brown on all sides of boneless ground or chunk roast in oil.

2. 2

   Add chopped onion and cook until golden.

3. 3

   Combine catsup, vinegar, Lea & Perrins sauce, brown sugar, cider and salt. Pour over meat.

4. 4

   Simmer, covered, until meat is tender for about 3 hours.

5. 5

   Serve sliced with sauce, along with onions, carrots and potatoes, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.