Yield
10 servings (serving size: 3 ounces beef and about 1/2 cup vegetables)
Becky Luigart-Stayner; Lydia DeGaris-Pursell

How to Make It

Step 1

Preheat oven to 300°.

Step 2

Heat olive oil in a large Dutch oven over medium-high heat. Sprinkle roast with salt and pepper. Add roast to pan, browning on all sides (about 8 minutes). Remove from pan. Add onion to pan; sauté 8 minutes or until browned. Return roast to pan. Combine broth, ketchup, and Worcestershire; pour over roast. Add tomato; bring to a simmer.

Step 3

Cover and bake at 300° for 2 1/2 hours or until tender. Add potatoes and carrots; cover and bake an additional 30 minutes or until vegetables are tender. Stir in lemon juice. Garnish with parsley, if desired.

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