Monday, March 10, 2008

Prairie Land Pot Roast

Prep: 20 min   Total: 2 hours 40 min

1 boneless beef chuck roast (2 lb)
1/2 tsp salt
1/4 tsp ground black pepper
1 bottle (8 oz) Catalina Dressing, divided
2 large onions sliced
2 lb potatoes, peeled, cut into 1-inch pieces
1 lb carrots, peeled, cut into 1-inch pieces
2 Tbsp chopped parsley

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, cacrrots and enough water to come 3/4 way up meat (about 1 1/2 - 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.

Makes 8 servings.  
**Can also be done in crock pot on low.