Prairieland Pot Roast

By ccavaletti

Ingredients

• 1 boneless beef shoulder pot roast (2 lb.)
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1 bottle (8 oz.) KRAFT CATALINA Dressing, divided
• 2 large onions, sliced
• 2 lb. 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 2 cups water
• 2 Tbsp. chopped fresh parsley

Details

Servings 8

Preparation

Step 1

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.

HOW TO THICKEN PAN GRAVY: If a 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 time.