Prairie Land Pot Roast

Chef Sarita in Austin Texas's Note:

Original recipe from Kraft Food and Family Fall 2005 Edition. I tried it and it was pretty simple and delicious.

• Total Time: 2 hrs 20 mins
• Prep Time: 20 mins
• Cook Time: 2 hrs

Ingredients:

Servings: 8

• 2 lbs boneless beef chuck roast
• ½ teaspoon salt
• ¼ 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

Directions:

1. Season both sides of the roast with salt and pepper.
2. 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.
3. 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.
4. 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.

Reviews

[904133]

This is definitely a comfort food. Sauce is mildly tangy. Next time I'll try throwing in some turnips and celery as it really is like a stew. Very economical as you can use a not so tender roast- I used blade roast and it turned out very tender. Very easy to make -little prep time - just put it on the stove and let it simmer. Like a stew it probably would be even better the next day.