Easy Oven Pot Roast

Directions

1Place the roast, fat side down, in a 5 quart kettle over medium-high heat.

2Cook, turning as needed, until browned on all sides. Lift out and set aside.

3Add onion to drippings and cook until limp.

4Remove kettle from heat and add the broth, catsup, soy, Worcestershire sauces and mustard.

5With a wire whip, mix until well blended, then return roast to kettle.

6Cover and bake in a 350 oven for about 2 1/4 hours or until meat is fork tender.

7Lift roast to a serving board or platter; keep warm. Skim fat from juices, then stir in the cornstarch mixture. Cook, stirring, until thickened.