Classic Prairie Land Pot Roast
Tangy sweet Catalina dressing is the key flavoring in this perfectly
tender, moist roast."This is the best pot roast I've ever made. I usually cook it in the oven and it is always so tough! Not to mention it has no flavor! But this was so easy to make and it turned out really good! I didn't have very much catalina dressing so I mixed it with french dressing and it turned out so tender and tasty! My family loved it!" - stvweedy
Yield: 8 Ready in 45 minutes
favorite of 112 people 58 people want to try
|1 2-poundBoneless beef chuck roast|
|1/4 teaspoonBlack Pepper; ground|
|1 bottleKraft Catalina Dressing; (8 oz), divided|
|2 largeonions; sliced|
|2 poundsYukon Gold potatoes; peeled; cut into 1 inch pieces; or all-purpose potatoes|
|1 poundcarrots; peeled, cut into; 1 inch pieces|
|2 TablespoonsChopped parsley|
Classic Prairie Land Pot Roast Preparation
Season both sides of roast with salt and pepper. Brown meat in large heavy
pot or Dutch oven on high heat in 1/4 cup of the Catalina dressing,
turning to brown both sides. Add onions; stir to brown.
Add remaining Catalina dressing, potatoes, carrots and enough water to come 3/4 way
up meat (about 1 1/2 to 2 cups). Bring to boil; cover. Reduce heat to
low. Simmer 2+ hours or until meat and vegetables are tender.
Note:Potatoes can be browned with meat if desired.
Remove meat from pan; slice meat thinly against the grain. Serve meat and
vegetables topped with pan gravy. Sprinkle with chopped parsley just
If thicker pan gravy is desired, stir 1/4 cup water into 2 to 3 Tablespoons
flour in small bowl.
Remove meat and vegetables from pan; bring liquid to boil on medium-high heat.
Gradually whisk flour mixture into pan liquid until thickened to desired consistency.
The original recipe said to put it in the oven to cook, but I like to make it on the stovetop. I find it cooks better. It's all in one pan and so easy to make. The trick is to make sure you brown both sides of the meat in the Catalina dressing.
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