|
|
|
 |
|
|
Heartland Pot Roast
|
 |
|
1 boneless beef chuck roast
1/2 tsp. salt
1/4 tsp. ground black pepper
1 8oz. bottle Catalina Dressing, divided
2 large onions, sliced
2 lb. Yukon gold or all-purpose potatoes, peeled, cut into 2 inch pieces
1 lb. carrots, peeled, cut into 1 inch pieces
Water
2 Tbls. chopped parsley
|
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.
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.
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.
|
 |
Preparation Time: |
Serves: |
| Recipe Origin: United States |
|
Submitted by: |
|
Elizabeth
Indiana
United States |
|
|
|
|
| This recipe has been viewed 3977 times. |
|
|
|
