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Heartland Pot Roast
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1 boneless beef chuck roast
1/2 tsp. salt
1/4 tsp. ground black pepper
1 8oz. bottle Catalina Dressing, divided
2 large onions, sliced
2 lb. Yukon gold or all-purpose potatoes, peeled, cut into 2 inch pieces
1 lb. carrots, peeled, cut into 1 inch pieces
Water
2 Tbls. chopped parsley
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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 dressing, turning to brown both sides. Add onions; stir to brown.
Add remaining 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.
Remove meat from pan; slice meat thinly against the grain.
Serve meat and vegetables topped with pan gravy. Sprinkle with chopped parsley just before serving.
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Preparation Time: |
Serves: |
| Recipe Origin: United States |
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Submitted by: |
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Elizabeth
Indiana
United States |
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| This recipe has been viewed 4138 times. |
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