Prairie Land Pot Roast

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• Servings: 8
• 2 lbs boneless beef chuck roast
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 (8 ounce) bottle catalina dressing
• 2 large onions, sliced
• 2 lbs potatoes, peeled and cut into 1-inch chunks
• 1 lb carrot, peeled and cut into 1-inch pieces
• 2 tablespoons chopped parsley

Recipe

• 1 season the meat with salt and pepper.
• 2 brown the meat in a large dutch oven on high heat with 1/4 cup of the catalina dressing, turning to brown both sides. add the onions and stir to brown.
• 3 add the rest of the dressing, the potatoes, the carrots, and enough water to come 3/4 of the way up the meat (1-1/2 to 2 cups). bring to a boil; cover. reduce heat to low. simmer 2 hours or until meat and vegetables are tender.
• 4 remove meat from the pan and slice thinly against the grain. serve the meat and potatoes with the pan gravy. sprinkle with chopped parsley just before serving.
• 5 if thicker gravy is desired, mix 2-3 tbsp flour with 1/4 c water. mix well then add to liquid in the pan. heat until thickened.