Heat olive oil in a large Dutch oven over medium-high heat.
Sprinkle roast with salt and pepper.
Add roast to pan, browning on all sides (about 8 minutes).
Photo: Becky Luigart-Stayner; Lydia DeGaris-Pursell
Add onion to pan; saute 8 minutes or until browned.
Return roast to pan.
Combine broth, ketchup and Worcestershire; pour over roast.
Add tomato; bring to a simmer.
Cover and bake at 300F for 2 1/2 hours or until tender.
Add potatoes and carrots; cover and bake an additional 30 minutes or until vegetables are tender.
Stir in lemon juice.
Garnish with parsley, if desired.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
