Pot Roast Made Simple

Total Time: 1 hr 40 mins Preparation Time: 10 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 10
• 3 -5 lbs chuck roast (bone in or boneless)
• 3 (16 ounce) packages baby carrots
• 3 yellow onions, cut in chunks (1/8ths)
• 4 stalks celery, cut in 1/2 inch pieces
• 6 -8 peeled russet potatoes, cut in quarters lengthwise
• 1 tablespoon salt (can be reduced or omitted)
• 2 teaspoons black pepper (can be reduced or omitted)
• 2 cups catalina dressing
• 2 cups red wine (burgandy or merlot work well)
• 12 ounces beer
• 2 cups water
• 4 tablespoons cornstarch

Recipe

• 1 place meat and all vegetables in roasting pan with tight sealing lid.
• 2 mix together catalina dressing, wine, and beer and pour over meat and vegetables.
• 3 salt and pepper to taste (more salt or pepper may be added as roast is cooked).
• 4 place lid on tightly and cook at 375 degrees for 1-1 1/2 hours depending on amt.
• 5 of meat.
• 6 roast is done when meat pulls apart easily.
• 7 more water may be added if needed to maintain gravy consistency in pot.
• 8 when done remove meat and vegetables to serving platter and dish and place roasting pan on stove over medium heat.
• 9 add water/ cornstarch slurry to make gravy out of pot liquor.