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Prairie Land Pot Roast

  • Prep Time: 20 Minutes (Total Time: 2 Hours 40 Minutes)
  • Serving Size: 8
  • 1 Boneless Beef Chuck Roast (2 Pounds)
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Ground Black Pepper
  • 1 bottle (8 ounces) KRAFT CATALINA Dressing, Divided
  • 2 Large Onion, Sliced
  • 2 pounds Yukon Gold Or All-purpose Potatoes, Peeled, Cut Into 2 Inches Pieces
  • 1 pound Carrots, Peeled, Cut Into 1 Inch Pieces
  • Water
  • 2 tablespoons 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.


    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.


    A 2 lb. beef rump roast can be substituted for chuck roast. Cook as directed until tender, about 2 to 2-1/2 hours.