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:9/21/2005

Too sweet. Lots of leftovers for the trash can.

texnpryd

posted:9/20/2005

As long as you dont bite into this roast expecting the traditional pot roast flavoring you will be ok. Its a little sweet for my taste, but the family liked it. It was very simple to make and didnt take all day to cook. I will be making it again in the future.

manda120

posted:9/20/2005

My family LOVED this recipie. It was easy to make, smelled wonderful, and the taste was excellent!

suebranham

posted:9/19/2005

I made this recipe tonight using an electric skillet. I used a 1 1/2 lb boneless chuck roast and used only a half bottle of Catalina dressing as I wasn't sure how spicy it would be. It was perfect! I plan to make other recipes using Catalina dressing. I see that there are several on this site.

dmays135

posted:9/17/2005

my family really liked this. i cooked mine in electric skillet on simmer and it was very tender.

basket_case

posted:9/17/2005

This was the best roast I have had in a long time! Delicious. Next time I will go for a 3 or 4 lb. roast and add extra potatoes. I will make this again and again!

piner

posted:9/17/2005

My son loved this reipe and it was so easy. I used only half of the dressing to lower the calories. It was really good!

Girasole2

posted:9/16/2005

This was so easy to make and turned out perfect! The only problem, it says it serves 8 ~ Not in my house! It served 2. I need to double it next time.

unc1997

posted:9/15/2005

Everyone must try this dish!! My entire family loved this one. The Kraft Catalina dressing makes this pot roast burst of flavor. loved it loved it loved it Thanks so much for this one!!

Sandee629

posted:9/15/2005

I thought the ingredients were a little unusual, but thought I'd try it anyway. It was a big hit! Very nice flavor! I used a cross rib roast instead if the ones recommended (it was on sale) and it came out beautifully. My only regret was that there were no leftovers to make stew the next day - but I can live with that! :-) I would definitely make this again!