Zutaten für Prairie Land Pot Roast
- Boneless Beef Chuck Roast
- Salt to taste
- Pepper to taste
- 1 cup Catalina dressing
- 1 large onion, chopped
- 2 lbs potatoes, peeled and cubed
- Carrot
- Fresh chopped parsley, for garnish
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Zubereitung von Prairie Land Pot Roast
- Preheat oven to 325°F (160°C).
- Season a 3-4 lb beef chuck roast generously with salt and pepper.
- In a large Dutch oven or oven-safe pot, heat 1/4 cup Catalina dressing over medium-high heat. Brown the pot roast on all sides, about 2-3 minutes per side.
- Add 1 large onion, chopped, to the pot and stir to brown for 3-5 minutes.
- Pour in the remaining Catalina dressing (about 3/4 cup), 2 lbs potatoes (peeled and cubed), 1 lb carrots (peeled and chopped), and enough water or beef broth to come 3/4 of the way up the meat.
- Bring the mixture to a simmer on the stovetop.
- Transfer the Dutch oven to the preheated oven.
- Cover and bake for 2 hours, or until the meat is fork-tender and the vegetables are cooked through.
- Remove the pot roast from the oven and let it rest for 10-15 minutes before slicing.
- Remove the meat from the pan and slice thinly against the grain.
- To make a thicker gravy, whisk together 2-3 tablespoons of all-purpose flour with 1/4 cup of cold water to form a slurry. Stir the slurry into the pan juices. Cook over medium heat, stirring constantly, until the gravy has thickened to your desired consistency.
- Serve the sliced pot roast over the potatoes and carrots, drizzled with the pan gravy.
- Garnish with fresh chopped parsley before serving.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
38g
Fat
53g
Carbs
11g
