A one-pan pot roast complete with vegetables and a tasty sauce for rice

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Beef and Lamb
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Grandma's Braised Meat

Grandma's Braised Meat

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Grandma's riff on pot roast and vegetables. Baked slowly for most of an afternoon, my husband says the dash of shoyu is what completes it.

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Ingredients

1 piece of beef, any where from 3-5 pounds
Doesn't have to be the expensive ones, just the kind you would use for pot roast

¼ cup Heinz catsup
¼ cup brown sugar
1 can (8 oz) tomato sauce
2 cloves garlic, minced
1T white sugar
2T vinegar (American)
2T Worcestershire sauce
3T shoyu

1 onion, cut into wedges
1 tub of mushrooms, sliced
2-3 stalks of celery, cut into ½” pieces (optional)
About half a bag baby carrots, chopped into about 1" pieces, or whole if you don't feel like cutting

What To Do

Adjust an oven rack so it is in the center of the oven. Pre-heat oven to 325°F. Chop vegetable, toss them in a bowl and set aside.

Cut meat into about 1" chunks and place into 9" x 13" pan. Mix sauce ingredients in a separate bowl and pour over meat. Cover with foil and back at 325°F for about 2 hours.

Remove pan from the oven and adjust temperature to 300°F. Carefully remove foil, and add vegetables around the meat.

Recover with foil and and bake at 300°F degrees for another hour.

Bake uncovered for about 15 more minutes to thicken the sauce. Skim off excess oil before serving.

Notes and Talking Story

Grandma's original recipe requires cooking the sauce separately, simmering it in a pan, cooking the meat the day before and then skimming off the fat. I'm lazy and went for a one-day, one-pan solution.
This is a great working-from-home dinner. Prep is simple and quick, and then there are long stretches that that it sits in the oven while you can be on Zoom.
My husband says that shoyu is the key to making the flavor just right.
This makes enough for a family of four, plus leftovers.