Prairie Land Pot Roast

1.INGREDIENTS

-1 (2 pound) boneless beef chuck roast
-1/2 teaspoon salt
-1/4 teaspoon ground black pepper
-1 (8 fluid ounce) bottle KRAFT CATALINA Dressing, divided
-2 large onions, sliced
-2 pounds Yukon gold or all-purpose potatoes, peeled, cut into 2 inch pieces
-1 pound carrots, peeled and cut into 1-inch pieces
Water
-2 tablespoons chopped parsley

NUTRITION INFORMATION

-Calories: 424 kcal
-Carbohydrates: 36 g
-Dietary Fiber: 4 g
-Fat: 23 g
-Protein: 16 g
-Sugars: 13 g

2.COOKING DIRECTIONS

-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.

Yield: 8 servings

Related posts:

1. Savory Pot Roast
2. Pot Roast with Root Vegetables
3. Roast Goose
4. Sweet-and-Sour Chicken Thighs with Carrots
5. Turkey Kibbe Kebabs with Two Sauces

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Posted by Sandy Bloom on Jun 1 2008. Filed under Recipes. You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry