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Prairie Land Pot Roast




Source of Recipe


internet


Recipe Link: http://kraftfoods.com

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.

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.