Recipe by Chris Reynolds
This is a recipe I found in a Kraft magazine.
Top Review by Judith N.
I too discovered this recipe in the Kraft Magazine. It is Excellent, in fact, I don't think I will ever cook pot roast any other way again. I have made it several times now and only did a few minor adjustments just to make it work for me. I brown the beef chuck roast in a large frying pan in a little oil and the dressing first and then transfer it to a large dutch oven. Then I brown the onions in the same pan. I use baby carrots in place of the 1 lb. of carrots (just because prep time is zero and they are also sweeter). Other than that I follow the recipe as written. I do thicken the gravy with water and flour and it's perfect. Oh, I also add a little soy sauce to the gravy for flavor. I do that with almost all my gravies so I almost forgot to mention it. I do not use salt in any of my cooking so the soy sauce substitutes the salty taste. I wish I could locate the original recipe right now so that I could give the appropriate woman credit for sharing this great recipe with all of us. I can recall her story about her daughter's favorite birthday dinner but I cannot recall her name. She deserves mention. UPDATE: I located the original recipe and it was submitted by Grandma Mary Smith from New Richmond, Ohio. One of her grandson's says his favorite restaurant is "Mamma Mary's Kitchen". Bless his heart.
- 2 lbs boneless beef chuck roast
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 (8 ounce) bottle Catalina dressing
- 2 large onions, sliced
- 2 lbs potatoes, peeled and cut into 1-inch chunks
- 1 lb carrot, peeled and cut into 1-inch pieces
- 2 tablespoons chopped parsley
Directions See How It's Made
- Season the meat with salt and pepper.
- Brown the meat in a large Dutch oven on high heat with 1/4 cup of the Catalina dressing, turning to brown both sides. Add the onions and stir to brown.
- Add the rest of the dressing, the potatoes, the carrots, and enough water to come 3/4 of the way up the meat (1-1/2 to 2 cups). Bring to a boil; cover. Reduce heat to low. Simmer 2 hours or until meat and vegetables are tender.
- Remove meat from the pan and slice thinly against the grain. Serve the meat and potatoes with the pan gravy. Sprinkle with chopped parsley just before serving.
- If thicker gravy is desired, mix 2-3 tbsp flour with 1/4 C water. Mix well then add to liquid in the pan. Heat until thickened.