The pot roast:
3 pounds shoulder roast
1 teaspoon salt
1/3 cup flour
1 tablespoon vegetable oil, optional
3 pounds potatoes, peeled and quartered
1 pound carrots, peeled and trimmed
2 large onions, peeled and halved
1 cup ketchup
1/2 teaspoon coarse black pepper
1/4 cup Worcestershire sauce
1 teaspoon dry mustard
2 cloves garlic, peeled and chopped
1/2 cup fresh lemon juice
2 sticks butter or margarine
Rub the roast with the salt and flour.
Place a large oven-proof casserole on the stove.
If the meat has little visible fat, film the pan with the tablespoon of
vegetable oil. Over medium-high
heat, brown the meat on all sides.
Remove the beef to the sides and pour off any excess fat. Place all the ingredients for the sauce into the casserole and blend together. Bring to a boil, then reduce the heat and simmer the sauce for 15 minutes.
Meanwhile, preheat the oven to 300° F
Put the roast in the casserole and cover. Place it in the oven and cook for one hour. Add the potatoes, carrots and onions. Cover and continue cooking until the meat is fork-tender, about one hour more.
When the roast is ready, remove from the oven and let it sit for 30 minutes before serving.
Yield: About six servings
This recipe has been kitchen tested.
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