Prairie Land Pot Roast

By Snoo

Tangy sweet dressing is the key flavoring in this perfectly moist roast.

Cal 400
Fat 13g
Protein 33g
Carb 37g
Fiber 4g
Sodium 600mg

Ingredients

• Ingredients:
• 1 boneless beef shoulder pot roast 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 or all-purpose potatoes, peeled, cut into 2-inch pieces
• 1 lb. carrots, peeled, cut into 1-inch pieces
• water
• 2 Tbsp. chopped fresh parsley

Details

Servings 8

Preparation

Step 1

SEASON meat with salt and pepper. Brown in large heavy pot or Dutch oven on high heat in 1/4 cup dressing, turning to brown both sides. Add onions; cook until browned, stirring occasionally.

ADD remaining dressing, potatoes, carrots and enough water to come 3/4 the way up side of meat (about 1-1/2 to 2 cups). 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 gravy. Sprinkle with parsley.