Pot Roast Made Simple
- Ready In:
- 1hr 40mins
- Ingredients:
- 12
- Serves:
-
10
ingredients
- 3 -5 lbs chuck roast (bone in or boneless)
- 3 (16 ounce) packages baby carrots
- 3 yellow onions, cut in chunks (1/8ths)
- 4 stalks celery, cut in 1/2 inch pieces
- 6 -8 peeled russet potatoes, cut in quarters lengthwise
- 1 tablespoon salt (can be reduced or omitted)
- 2 teaspoons black pepper (can be reduced or omitted)
- 2 cups Catalina dressing
- 2 cups red wine (burgandy or merlot work well)
- 12 ounces beer
- 2 cups water
- 4 tablespoons cornstarch
directions
- Place meat and all vegetables in roasting pan with tight sealing lid.
- Mix together Catalina dressing, wine, and beer and pour over meat and vegetables.
- Salt and Pepper to taste (more salt or pepper may be added as roast is cooked).
- Place lid on tightly and cook at 375 degrees for 1-1 1/2 hours depending on amt.
- of meat.
- Roast is done when meat pulls apart easily.
- More water may be added if needed to maintain gravy consistency in pot.
- When done remove meat and vegetables to serving platter and dish and place roasting pan on stove over medium heat.
- Add water/ cornstarch slurry to make gravy out of pot liquor.
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RECIPE SUBMITTED BY
Married almost thirty years with 4 kids all grown.Three grandchildren 9, and twin boys 4 mo old. Raised in Fresno by parents who were farmers in Illinois. Mother cooked German, and home farm style. Father was chef in Chicago New Orleans, St. Louis and on Mexican border in Texas. Mother-in-law was 1st generation Italian and husband is Mexican with many years in Hawaii.
Ask me what I can't cook !!!! I can cook Mexican,Hawaiian, Irish, Italian, German and just plain good ole American (with a flair for California cusine). I love cooking and canning which I have just finished for the year. Christmas for my family consists of all home-made gifts from Mom.