American traditional pot roast beef

Ingredients for 10 servings:

• 2 tbsp vegetable oil
• 2 kg roast beef, shoulder or brisket, boneless
• 1 tbsp salt
• 1 tbsp black pepper, freshly ground
• 3 medium-sized onions, chopped
• 500 ml beef stock
• 60 ml ketchup
• 2 tbsp Worcestershire sauce
• 2 m.-sized tomatoes, cut into pieces
• 500 g potatoes
• 450 g carrot(s)
• 2 tbsp lemon juice, fresh
• Parsley, fresh, chopped

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 3 hours 50 minutes; Total time approx. 4 hours 20 minutes

Traditional Yankee Pot Roast

Preheat the oven to 160 degrees C (top/bottom heat). Heat the oil in a large pot or roasting pan over medium heat. Sear the meat on all sides, then remove from the pot/roasting pan. Add the onions to the roasting pan and sauté until golden brown. Season the meat with salt and pepper and return it to the roasting pan. In a bowl, combine the beef stock, ketchup, and Worcestershire sauce, pour over the meat. Add the tomatoes. Bring the liquid to a boil, then remove the roasting pan from the heat, put the lid on, and place in the oven. Leave in the oven for 3 hours. During the last 30 minutes of cooking time, peel the potatoes and chop them into large pieces, and trim the carrots and cut them into approximately 2 cm pieces. After 3 hours, remove the roasting pan from the oven, add the potatoes and carrots, and return the roasting pan to the oven for another 30 minutes. Remove the roasting pan from the oven and stir in the lemon juice. Garnish with parsley. Variation: Instead of 500 ml beef stock, use 250 ml red wine and 250 ml beef stock, and also add 1 bay leaf and 2 thyme sprigs.