Prairieland Pot Roast

photo by:kraft

Any Midwesterner would agree that our juicy, veggie-ful pot roast is a prairie-worthy dish. Simple prep makes this low-cal meal an instant classic.

time

prep:

20 min

total:

2 hr 40 min

servings

total:

8 servings

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What You Need

boneless beef shoulder pot roast (2 lb.)

1/2

tsp. salt

1/4

tsp. pepper

bottle (8 oz.) KRAFT Classic CATALINA Dressing, divided

large onions, sliced

lb. Yukon gold potatoes (about 12), peeled, cut into 2-inch chunks

carrots (1 lb.), peeled, cut into 1-inch pieces

1-1/2 to 2

cups water

Tbsp. chopped fresh parsley

Make It

SEASON meat with salt and pepper; cook in 1/4 cup dressing in Dutch oven on high heat until browned on both sides. Add onions; cook until caramelized, stirring occasionally.

ADD remaining dressing, potatoes, carrots and enough water to come 3/4 the way up side of meat. Bring to boil; cover. Simmer on low heat 2 hours or until meat and vegetables are tender.

REMOVE meat from pan; cut across the grain into thin slices. Serve meat and vegetables topped with pan drippings and parsley.

Kraft Kitchens Tips

How to Thicken Pan Gravy

If a thicker pan gravy is desired, mix 1/4 cup water with 2 to 3 Tbsp. flour. Transfer meat and vegetables from pan to platter; cover to keep warm. Bring reserved liquid in pan to boil on medium-high heat. Gradually whisk in flour mixture; cook and stir until thickened to desired consistency.

Variation

Prepare using a 2-lb. beef rump roast and increasing the final cooking time to 2 to 2-1/2 hours or until meat is tender.

Substitute

Prepare using any other all-purpose potato. If only baking potatoes are available, add them to cooking liquid the last hour of the cooking time.

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a cook

posted:1/10/2006

My husband loved this and requests it all of the time.

a cook

posted:1/10/2006

The whole family love this dish, even our picky kids. I also tried with pork and it turned out very good, too. The recipe is so simple but I'm glad that I finally find the way to use catalina dressing in cooking.

skbohanon

posted:1/9/2006

The roast was nice and tender as well as the veggies, but we didn't care for the taste. Nothing wrong with the recipe, just a personal preference. We're more spicy kind of people and this had a sweet flavor to it.

nanaannemarie

posted:1/7/2006

Very, very good. Want to try it in the crockpot. Have already sent it to my kids to try.

glendam1st

posted:1/7/2006

This Pot Roast was very tender and loaded with favor. Made wonderful sandwiches the next day. Hard for two people to eat a whole roast but we tried. Will make this agian!

YMom48

posted:1/6/2006

I've made this recipe twice and it always turns out delicious. My family loves it. I will continue to make this "no-fuss" dish on a regular basis.

GSTIRES

posted:1/5/2006

i am always looking for fast and healthy things to make. i also have a picky husband, but he loved it too! this is a healthy meal that tastes great!

a cook

posted:1/4/2006

Absolutely wonderful. This was extremely moist and not as sweet as expected. Very easy to do and quick. I have 5 children and they all LOVED it.

dentje

posted:1/2/2006

This was the first time I ever made pot roast. It was so easy to make and everyone loved it. I'm not a big beef eater, but I came back for seconds!