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Catsup Pot Roast

KimmyKimmy Moelk
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  • 1 2-4 lb chuck roast
  • 1 table-size bottle Heinz catsup
  • 1 beer
  • a few shakes of Nature’s Seasons
  • 2 large Vidalia onions, thickly sliced
  • small bag baby carrots
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Combine all ingredients in dutch oven or large pot/casserole dish. Bake at 325 for about 3 hrs, or until roast is tender enough to pull apart w/a fork. Serve with rice or potatoes.

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