Traditional Yankee Pot Roast

Ingredients

• 1 pound carrots peeled cut into 1-inch pieces
• 4 pound beef chuck boneless trimmed
• 0.3 cup catsup 
• 1 tablespoon kosher salt 
• 2 tablespoons juice of lemon fresh
• 2 cups beef broth 
• 2 teaspoons olive oil 
• 2 cups onion coarsely chopped
• 1 tablespoon pepper black
• 1 cup plum tomatoes chopped
• 1.3 pounds potatoes - remove skin red
• 2 tablespoons worcestershire sauce 

Equipment

• frying pan
• oven
• dutch oven

Directions

1. Preheat oven to 30
2. Heat olive oil in a large Dutch oven over medium-high heat.
3. Sprinkle roast with salt and pepper.
4. Add roast to pan, browning on all sides (about 8 minutes).
5. Remove from pan.
6. Add onion to pan; saut 8 minutes or until browned. Return roast to pan.
7. Combine broth, ketchup, and Worcestershire; pour over roast.
8. Add tomato; bring to a simmer.
9. Cover and bake at 300 for 2 1/2 hours or until tender.
10. Add potatoes and carrots; cover and bake an additional 30 minutes or until vegetables are tender. Stir in lemon juice.
11. Garnish with parsley, if desired.