Prairie Land Pot Roast Recipe

Favorite Recipes: Prairie Land Pot Roast

Recipe Author

Name: Suzie H. (Suzie2672)
Total Recipes: 1

Details

Title:	Prairie Land Pot Roast
Dish:	Stews
Dish Type:	Other
Cooking Method:	Baked
Difficulty:	2 / 10
Servings:	8 servings
Prep Time:	20 min
Cook Time:	2 hr 40 min

Ingredients

Directions

1 boneless beef chuck roast (2 lb.)

1/2 tsp. salt

1/4 tsp. ground black pepper

1 bottle (8 oz.) KRAFT CATALINA Dressing, divided

2 large onions, sliced

2 lb. Yukon gold or all-purpose potatoes, peeled, cut into 2 inch pieces

1 lb. carrots, peeled, cut into 1 inch pieces

Water

2 Tbsp. chopped parsley

SEASON both sides of roast with salt and pepper. Brown meat in large heavy pot or Dutch oven on high heat in 1/4 cup of the dressing, turning to brown both sides. Add onions; stir to brown.

ADD remaining dressing, potatoes, carrots and enough water to come 3/4 way up meat (about 1-1/2 to 2 cups). Bring to boil; cover. Reduce heat to low. Simmer 2 hours or until meat and vegetables are tender.

REMOVE meat from pan; slice meat thinly against the grain. Serve meat and vegetables topped with pan gravy. Sprinkle with chopped parsley just before serving.

Notes

How to Thicken Pan Gravy
If a thicker pan gravy is desired, stir 1/4 cup water into 2 to 3 Tbsp. flour in small bowl. Remove meat and vegetables from pan; bring liquid to boil on medium-high heat. Gradually whisk flour mixture into pan liquid until thickened to desired consistency.

Substitute
A 2 lb. beef rump roast can be substituted for chuck roast. Cook as directed until tender, about 2 to 2-1/2 hours.

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Favorite Recipes: Prairie Land Pot Roast

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Details

Prairie Land Pot Roast

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