Traditional Yankee Pot Roast

• 2 teaspoons olive oil
• 1 (4-pound) boneless chuck roast, trimmed
• 1 tablespoon kosher salt
• 1 tablespoon cracked black pepper
• 2 cups coarsely chopped onion
• 2 cups low-salt beef broth
• 1/4 cup ketchup
• 2 tablespoons Worcestershire sauce
• 1 cup chopped plum tomato
• 1 1/4 pounds small red potatoes
• 1 pound carrots, peeled and cut into 1-inch pieces
• 2 tablespoons fresh lemon juice
• Chopped fresh parsley (optional)

1. Preheat oven to 300u0b0.
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; saute 8 minutes or until browned. Return roast to pan. Combine broth, ketchup, and Worcestershire; pour over roast. Add tomato; bring to a simmer.
3. Cover and bake at 300u0b0 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.

olive oil, chuck roast, kosher salt, cracked black pepper, onion, lowsalt beef broth, ketchup, worcestershire sauce, tomato, red potatoes, carrots, lemon juice, fresh parsley

Taken from www.myrecipes.com/recipe/traditional-yankee-pot-roast (may not work)