texasgirl
Master Chef
Prep: 20 minutes
Total: 2 hours 40 minutes
1 boneless chuck roast {approx. 2 lb.}
1/2 tsp salt
1/4 tsp black pepper
1 8oz Catalina salad dressing
2 large onions, sliced
2 lb. Yukon gold or all-purpose potatoes, peeled and cut into 1 inch chunks
1 lb. carrots, peeled and cut into chunks
2 tbls. chopped celery
Season roast with salt and pepper. In large pot or dutch oven, brown both sides of roast in 1/4 cup of Catalina salad dressing on high. Add onions and stir until liquid is brown.
Add remaining Catalina, cut up potatoes, carrots and enough water to the pot to about 3/4 way up the meat. Bring to a boil; Reduce heat to low and simmer about 2 hours or until all veggies and roast is tender.
Slice meat and serve with veggies and top with the pan gravy. Sprinkle tip with parsley.
Makes about 8 servings.
Total: 2 hours 40 minutes
1 boneless chuck roast {approx. 2 lb.}
1/2 tsp salt
1/4 tsp black pepper
1 8oz Catalina salad dressing
2 large onions, sliced
2 lb. Yukon gold or all-purpose potatoes, peeled and cut into 1 inch chunks
1 lb. carrots, peeled and cut into chunks
2 tbls. chopped celery
Season roast with salt and pepper. In large pot or dutch oven, brown both sides of roast in 1/4 cup of Catalina salad dressing on high. Add onions and stir until liquid is brown.
Add remaining Catalina, cut up potatoes, carrots and enough water to the pot to about 3/4 way up the meat. Bring to a boil; Reduce heat to low and simmer about 2 hours or until all veggies and roast is tender.
Slice meat and serve with veggies and top with the pan gravy. Sprinkle tip with parsley.
Makes about 8 servings.
