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Main dishes

Prairieland Pot Roast

Prairieland Pot Roast recipe
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.
20 min
2 hr 40 min
8 servings
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What You Need

 boneless beef shoulder roast (2 lb.)
tsp.  salt
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 6 to 8 min. or until browned on both sides. Add onions; cook 5 to 6 min. or 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.
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.
Prepare using any other all-purpose potato. If only baking potatoes are available, add them to cooking liquid for the last hour of the cooking time.
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