Western Pot Roast - cooking recipe

Ingredients

3 lb. boneless ground or chunk roast
1 c. chopped onion
1 c. catsup
1/4 c. Lea & Perrins Worcestershire sauce
2 Tbsp. brown sugar
2 Tbsp. cider vinegar
2 Tbsp. salt

Preparation

In heavy pot, brown on all sides of boneless ground or chunk roast in oil.
Add chopped onion and cook until golden.
Combine catsup, vinegar, Lea & Perrins sauce, brown sugar, cider and salt. Pour over meat.
Simmer, covered, until meat is tender for about 3 hours.
Serve sliced with sauce, along with onions, carrots and potatoes, if desired.
Serves 8.