Prairie Land Pot Roast Recipe #375072
Original recipe from Kraft Food and Family Fall 2005 Edition. I tried it and it was pretty simple and delicious.
2½ hours | 20 min prep
SERVES 8
- 2 lbs boneless beef chuck roast
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 8 ounces of kraft Catalina dressing, divided
- 2 large onions, sliced
- 2 lbs yukon gold potatoes, sliced 1 in. pieces
- 1 lb carrot, peeled and cut into 1 in. pieces
- 2 tablespoons chopped parsley
- Season both sides of the roast with salt and pepper.
- Brown meat in a large heavy pot/dutch oven on high heat with 1/4 cup of the dressing. Turning to brown both sides. Add onions and brown.
- Add remaining dressing,potatoes, carrots and enough water to come up 3/4 way up to meat. Bring to boil; cover. Reduce heat to low and simmerfor 2 hrs or until meat and vegetables are tender.
- Remove meat from pan. Slice meat thinly against the grain. Serve meat and vegetables topped with pan juices. Sprinkle with chopped parsley just before serving.
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5 stars