Thursday, October 23, 2008

What's for Dinner?- Prairie-Land Pot Roast

Prairie-Land Pot Roast

Prep Time:20 min
Total Time:2 hr 40 min
Makes:8 servings

What You Need
1 boneless beef shoulder pot roast roast (2 lb.)
1/2 tsp. salt
1/4 tsp. pepper
1 bottle (8 oz.) 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
2 Tbsp. chopped fresh parsley

Make It
SEASON meat with salt and pepper. Brown in large heavy pot or Dutch oven on high heat in 1/4 cup dressing, turning to brown both sides. Add onions; cook until browned, stirring occasionally.
ADD remaining dressing, potatoes, carrots and enough water to come 3/4 the way up side of meat (about 1-1/2 to 2 cups). Bring to boil; cover. Simmer on low heat 2 hours or until meat and vegetables are tender.
REMOVE meat from pan; cut across the grain into thin slices. Serve meat and vegetables topped with pan gravy. Sprinkle with parsley.

How to Thicken Pan Gravy
If a thicker pan gravy is desired, mix 1/4 cup water with 2 to 3 Tbsp. flour. Remove meat and vegetables from pan to platter; cover to keep warm. Bring reserved liquid in pan to boil on medium-high heat. Gradually whisk in flour mixture; cook until thickened to desired consistency.


Rue said...

Good morning Carolyn :)

I copied this and it looks... mmm... mmm... good!


Homekeeping Heart said...

Looks delicious, the Catalina dressing seems to be an odd addition, but usually that's what makes the ordinary quite interesting!

Twice as Nice said...

I'll be right over with my family :o)

farmerjulie said...

Hi Carolyn!
That looks so yummy!! I will give it a try. Thank You!

Vickie said...

I'm going to give this a try. I'm in the mood for something different and this just might do it. I've never heard of putting Catalina dressing in pot roast but it's worth a try and just may pass the picky kids without hearing the word yuck. Thanks for Sharing :)