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Catalina Pot Roast

This is from the archives of the Kraft test kitchens. I have not tried it out yet but it sure sounds tasty!

Ready In:
3hrs 35mins
Serves:
Units:

ingredients

  • 3 -4 lbs chuck roast or 3 -4 lbs boneless round roast
  • 1 (8 ounce) bottle kraft catalina French dressing
  • 34 cup water
  • 8 small onions
  • 8 small potatoes
  • 1 cup pimento stuffed olive
  • 2 tablespoons flour

directions

  • Brown the roast in 1/4 cup of the dressing.
  • Add the remaining dressing and 1/2 cup water.
  • Cover and simmer for two (2) hours and fifteen (15) minutes.
  • Add the onions, potatoes and olives and continue simmering for 45 minutes or until the meat and vegetables are tender.
  • Remove the meat and vegetables from the pan, leaving the hot liquid.
  • Add the remaining 1/4 cup of water to the flour, stirring until well blended.
  • Gradually add the flour/water mixture to the hot liquid in the pan, stirring constantly, until the mixture thickens.
  • Simmer three (3) more minutes, stirring constantly.
  • Serve the gravy with the roast and vegetables.
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RECIPE MADE WITH LOVE BY

@Mercy
Contributor
@Mercy
Contributor
"This is from the archives of the Kraft test kitchens. I have not tried it out yet but it sure sounds tasty!"
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  1. sandybranda
    I've tried this recipe after I found it in Food&Family (I think). I didn't have any Catalina dressing so I used Zesty Italian. oh my gosh. My family loved it so much, I didn't get a chance for 2nds. Then I lost the magazine and have been searching for it since. Thank you for posting it!
    Reply
  2. MikeMissy
    Awesome. I have had this recipe for sometime now and pull it out when even my hubby is not home. He doesn't like the dressing - but everyone else raves about it. So simple and so much flavor!
    Reply
  3. Mercy
    This is from the archives of the Kraft test kitchens. I have not tried it out yet but it sure sounds tasty!
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