Prairie Land Pot Roast-Mayo Clinic Health System

Published On: Sep 07 2012 12:02:04 PM CDT

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.

 

Kraft Kitchens Tips

How to Thicken Pan Gravy

If thicker pan gravy is desired, mix 1/4 cup water with 2 to 3 Tbsp. flour. Transfer meat and vegetables from pan to platter; cover to keep warm. Bring reserved liquid in pan to boil on medium-high heat. Gradually whisk in flour mixture; cook and stir until thickened to desired consistency.

Variation

Prepare using a 2-lb. beef rump roast and increasing the final cooking time to 2 to 2-1/2 hours or until meat is tender.

Substitute

Prepare using any other all-purpose potato. If only baking potatoes are available, add them to cooking liquid the last hour of the cooking

 

Healthy Living Information

Low calorie

Good source of vitamin A or C

Diabetes Center

Carb. Choices:

2-1/2 diet exchange2 Starch + 1 Vegetable + 4 Meat (L) + 1/2 Fat

Nutrition Bonus:

This hearty low-calorie main dish is a traditional favorite. As a bonus, the carrots are an excellent source of vitamin A.

 

Nutritional Info per Serving:

Calories: 400

Total fat: 13 g

Saturated fat: 3.5 g