Shirleys Chuck Roast Supreme
- Reviews 1
Ready In: 4 hrs
Serves: 4-6
Ingredients
- 1 (3 lb) chuck roast
- 1⁄3 bottle pineapple and teriyaki marinade
- 1⁄2 cup Catalina dressing
- 1 large vidalia onion
- 2 cloves garlic
- 1 tablespoon onion powder
- 1 tablespoon seasoning salt
- 1 tablespoon fresh white pepper
- 1 tablespoon chopped fresh tarragon
- 4 russet potatoes or 4 red potatoes
Directions
- Make slits in Chuck Roast (I put about 4-5 slits in).
- Combine onion powder, salt, pepper and rub onto roast.
- Combine the garlic and tarragon and stuff into slits on the roast.
- Mix the teriaki (spelling) and Catalina dressing and marinate the roast for a minimum of 2 hours.
- Par boil the potatoes for about 15 minutes.
- Slice the vidalia onions and place in the bottom of a foil lined roasting pan.
- Place the marinated roast on top of the onions.
- Slice the potatoes in half and arrange around the roast.
- Bring the foil up around the roast but not to tight.
- Pour remaining marinade over all.
- Bake 2 hours at 350.
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