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
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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