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