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:9/28/2005

My picky family loved this recipe. It's so simple, but the dressing makes a real difference.

marye1965

posted:9/27/2005

The dressing made the carrots very tasty. I plan to use the dressing to make carrots alone with another meat at a later date...my husband just loved them.

ppeach40

posted:9/26/2005

Really easy to make my famliy loved it

calicomamacat

posted:9/26/2005

We loved this recipe. I was hesitant to try it because I never cared for Catalina dressing, but it made the meat taste wonderful. I added fresh garlic and chives as well, and the finished product was a big hit with all the family. I will make this again!

SWISS9

posted:9/26/2005

This recipie is quite good. However, I would add less water to the cooking process.

muzallini

posted:9/26/2005

This turned out great. I am always nervous about cooking with salad dressings. Even my boyfriend with picky food tastes loved it he wouldnt share what I brought for him so he could take it to work for lunch. I did not substitute any ingredients. Used an oven for mine and foil.

cuddlesbear

posted:9/25/2005

Very easy and good!!!! The meat was so tender and all of the flavors were so good!

a cook

posted:9/22/2005

I made this last week and it turned out awesome! This was the first recipe I cooked from the magazine and I was so proud of myself. It was so easy. I let the roast simmer for about 3.5 hours on the stove and had to brown the onions in a separate pan in a little of the Catalina dressing since my pot wasn't big enough. The recipe is definitely a keeper!

novembrrr

posted:9/22/2005

I did make one change - I did not use nearly as much dressing as called for, because I was concerned it would be too sweet. I only used about 1 cup total. It came out perfect, very tender and delicious, and the dressing did not overwhelm the flavor of the meat.

buggaboo69

posted:9/22/2005

This was the first recipe I made from the fall magazine. So I was a little excited about making it. I followed it to the T but mine got burnt! I had it on low and the house smelled great. So I don't know what could have gone wrong. Needless to say, I did get to save some of it from burning, and the part I saved was good, the meat was tender and the veggies had a nice taste to them. I am going to make this again and I'm going to purchase a new pot to make it in!