My Favorite Pot Roast
|Chuck roast/Bottom round||4 Pound, boned (round, 1.5 to 2 kg)|
|Soft butter/Olive oil||30 Milliliter (2 tbsp)|
|Salt||2 Teaspoon (10 mL)|
|Freshly ground pepper||1⁄4 Teaspoon (1 mL)|
|Unpeeled lemon||1 Large, sliced|
|Onions||2 Medium, thinly sliced|
|Ketchup||250 Milliliter (1 cup)|
|Tarragon/Basil||1⁄2 Teaspoon (2 mL)|
|Red wine/Water||60 Milliliter (1/4 cup)|
Place meat in a large baking dish.
Rub top with softened butter or with oil.
Season with salt and pepper.
Cover with slices of lemon and onion.
Combine remaining ingredients and pour over meat.
Cover tightly so the meat will steam tender.
Cook in a 350°F (180°C) oven for 2 to 3 hours or until tender.