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.