Sunday Pot Roast by Barbara
— Barbara
Sunday Pot Roast
Serves 4
2 beef shanks or 1 chuck roast, bone-in (2 lbs.)
Olive oil
Salt and pepper
4-6 cups vegetable broth
2 bay leaves
1.5 -2 cups Simply Ketchup (Heinz)
1/3 - 1/2 cup Worcestershire sauce
4 potatoes (butter, Yukon gold or red)
4-6 carrots
Preheat the oven to 350 degrees.
Dry the beef and rub both sides generously with salt and pepper.
In a large stockpot with cover, heat oil until glistening.
Add the beef and brown on both sides.
Add the Worcestershire sauce. (It will sizzle.)
Add the bay leaves and tomato ketchup.
Cover with vegetable stock. Stir. Be sure the meat is submerged. If not, add more stock.
Bring to a simmer.
Then cover and put in oven.
After 15 minutes to half hour, check to be sure the pot is simmering, then turn down the heat to 275 degrees and cook for 1.5 to 2 more hours.
Grate and cut the carrots into chunks.
Wash potatoes and cut into chunks.
Remove the pot from the oven. Should be a rich dark brown sauce that is very hot. The meat should be tender. 
Add the veggies the pot. Return to the oven and turn temperature back up to 350 degrees. and cook until the potatoes are tender about 30-35 minutes, depends how hot the liquid is.
Meanwhile, cook the green beans separately.
Use a slotted spoon to remove the meat, potatoes and carrots for each serving. Add the green beans.
Leftovers should be refrigerated and the fat removed the before you reheat the pot. Bring it slowly to a gentle simmer to prevent the veggies from becoming soggy.
You can also save the juices (without any meat or veggies) and reuse them for a second pot roast. Add the gelee when it is time to add the broth, and use less broth.
fyi - I have not needed to add any salt after the initial seasoning of the meat. I think it is due to the salt in the Worcestershire sauce and the ketchup.
B