Western Pot Roast
- 3 lbs beef brisket or boneless round or chuck roast
- 1 cup chopped onion
- 1 cup catsup
- 1/4 cup Lea & Perrins Worcestershire
- 2 tablespoon brown sugar
- 2 tablespoon cider vinager
- 2 teaspoon salt
Instructions:
In heavy pot, brown on all sides beef brisket or boneless round or chuck roast in oil. Add chopped onions; cook until golden. Combine catsup, Lea & Perrins, brown sugar, cider vinegar and salt. Pour over meat. Simmer, covered, until meat is tender, about 3 hours. Served sliced with sauce along with onions, carrots and potato chuck if desired.
Nuna
Louisiana