This month’s contest entries were many and varied, but they all had one thing in common: They all were cooked in one vessel. And the tangy, sweet roast recipe sent in by Betty Maskey topped them all, according to our taste testers.

3 pounds boneless beef chuck roast
Cooking oil
1 large onion, cut in rings and separated
1 can (8 ounces) tomato sauce
1/4 cup brown sugar
3 tablespoons Worcestershire sauce
3 tablespoons cider vinegar
1 teaspoon salt
1 teaspoon black pepper

Brown beef in small amount of oil in heavy pot with lid and remove. Sauté onion in meat drippings. Add remaining ingredients and stir until sugar dissolves. Return beef to pot and spoon onion mixture over top. Cover and cook on low heat for 1 hour. Add carrots and potatoes, if desired, and cook until veggies are tender.

Servings: 8 (meat, onion and sauce only). Serving size: 2 cups. Per serving: 322 calories, 32.8 g protein, 12.4 g fat, 11.5 g carbohydrates, 0.8 g dietary fiber, 609 mg sodium, 9.3 g sugars, 103 mg cholesterol

Betty Maskey, Guadalupe Valley Electric Cooperative