Pot Roast Made Simple
- Reviews 1
Ready In: 1 hr 40 mins
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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