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    Prairie Land Pot Roast


    Source of Recipe


    Kraft

    Recipe Introduction


    Makes: 8 servings

    List of Ingredients




    1 boneless beef chuck roast (2 lb.)
    1/2 tsp. salt
    1/4 tsp. ground black pepper
    1 bottle (8 oz.) KRAFT 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
    Water
    2 Tbsp. chopped parsley

    Recipe



    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.

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

 

 

 


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