Oven Pot Roast

December 23, 2016

Directions

1Brown the roast over medium high heat in a 5-quart kettle. Remove.

2Add onions to drippings and cook until limp.

3Remove kettle from heat and add the broth, catsup, soy sauce, Worcestershire sauce and mustard. Mix until well blended.

4Return roast to kettle.

5Cover and bake in a 350 oven for about 2 1/4 hours or until meat is fork tender.

6Lift roast to a serving platter; keep warm.

7Skim fat from juices, then thicken with cornstarch mixture.

Works well in the crock pot.

3 1/2 pounds boneless beef chuck roast

1 large onion, chopped

1 can beef broth

1/2 cup catsup

3 tablespoons soy sauce

2 tablespoons Worcestershire sauce

2 tablespoons prepared mustard

2 tablespoons cornstarch blended with 2 tablespoon water

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