Western Pot Roast with Roasted Vegetables

Directions:

In heavy pot, brown meat on all sides in 1 Tbsp olive oil. Stir in chopped shallots and cook for 1 minute.

Combine ketchup, Worcestershire Sauce, brown sugar, vinegar and salt; pour over meat. Simmer, covered, until meat is tender, about 3 hours.

About 35 minutes before roast is ready to serve, preheat oven to 425 degrees F. Lightly spray a 15 x 10 x 1 inch- pan with cooking spray. Place onions, carrots and potatoes in pan. Drizzle 1 1/2 Tbsp olive oil over vegetables, tossing to coat. Roast 20 to 25 minutes or until tender.

Slice roast and serve with sauce alongside the roasted vegetables.