Prairie Land Pot Roast Recipe

Prairie Land Pot Roast Recipe

  • 1 (2 pound) boneless beef chuck roast
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 (8 fluid ounce) bottle KRAFT CATALINA Dressing, divided
  • 2 large onions, sliced
  • 2 pounds Yukon gold or all-purpose potatoes, peeled, cut into 2 inch pieces
  • 1 pound carrots, peeled and cut into 1-inch pieces
  • Water
  • 2 tablespoons chopped parsley
  1. Season both sides of roast with salt and pepper. Brown meat in large heavy pot or Dutch oven on high heat in 1/4 cup of the dressing, turning to brown both sides. Add onions; stir to brown.
  2. Add remaining dressing, potatoes, carrots and enough water to come 3/4 way up meat (about 1-1/2 to 2 cups). Bring to boil; cover. Reduce heat to low. Simmer 2 hours or until meat and vegetables are tender.
  3. Remove meat from pan; slice meat thinly against the grain. Serve meat and vegetables topped with pan gravy. Sprinkle with chopped parsley just before serving.
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