Prairieland Pot Roast 

Time Prep: 20 minutes

Total: 2 hour 40 minutes

Servings Total: 8 servings

 

What You Need:

1 boneless beef shoulder pot roast (2 lb.)

1/2 tsp.  salt

1/4 tsp.  pepper

1 bottle (8 oz.) KRAFT Classic CATALINA Dressing, divided

2 large onions, sliced

2lb. Yukon gold potatoes (about 12), peeled, cut into 2-inch chunks

8 carrots (1 lb.), peeled, cut into 1-inch pieces

1-1/2 to 2cups water

2Tbsp. chopped fresh parsley

 

Make It:

SEASON meat with salt and pepper; cook in 1/4 cup dressing in Dutch oven on high heat until browned on both sides. Add onions; cook until caramelized, stirring occasionally.

 

ADD remaining dressing, potatoes, carrots and enough water to come 3/4 the way up side of meat. Bring to boil; cover. Simmer on low heat 2 hours or until meat and vegetables are tender.

 

REMOVE meat from pan; cut across the grain into thin slices. Serve meat and vegetables topped with pan drippings and parsley.

 

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