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:9/15/2005

This was such an easy task. All of my family enjoyed it so very much I am making it again . Which means this week my family will enjoy it twice. I loved making it and I love the magazine it has so many receipes that at times I don't know what to chose. Thank you Kraft

bethmc3

posted:9/15/2005

We much prefer old fashioned pot roast without salad dressing in it.

HummyHauck2

posted:9/14/2005

It had a wonderful flavor and was very easy to prepare. I will be making this recipe again in the future.

a cook

posted:9/14/2005

My husband said this was the most delicious roast he had ever tasted!

a cook

posted:9/13/2005

i've never been able to make a truly good tasting pot roast. this was wonderful - wasn't sure how the dressing would convert, but it gave it a very nice tomato taste.

elff

posted:9/13/2005

This was excellent and so easy to make. I thought it might be too sweet, but it was not. My husband and I loved this roast. I will definitely make this again.

sanjuanmom

posted:9/13/2005

Too sweet w/the Catalina Dressing. Will not make again.

EarleneInTulsa