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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.
time
prep:
20 min
total:
2 hr 40 min
servings
total:
8 servings
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What You Need

1
 boneless beef shoulder roast (2 lb.)
1/2
tsp.  salt
1/4
tsp.  pepper
1
bottle  (8 oz.) KRAFT Classic CATALINA Dressing, divided
2
large  onions, sliced
2
lb.  Yukon gold potatoes (about 12), peeled, cut into 2-inch chunks
8
 carrots (1 lb.), peeled, cut into 1-inch pieces
1-1/2 to 2
cups  water
2
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.
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 for the last hour of the cooking time.
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