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Tangy Pot Roast

 Tangy Pot Roast
This super tender pot roast gets its special flavor from zippy Catalina dressing. Made in a slow cooker, it takes the edge off a busy day. —Paula Beach, Milton, New York
6 ServingsPrep: 15 min. Cook: 7 hours


  • 3 medium potatoes, thinly sliced
  • 1-1/3 cups thinly sliced fresh carrots
  • 2/3 cup sliced onion
  • 1 boneless beef chuck roast (3 pounds)
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup Catalina salad dressing
  • 1/4 cup dry red wine or beef broth


  • Place the potatoes, carrots and onion in a 5-qt. slow cooker. Cut
  • roast in half; rub with salt and pepper. Place over vegetables.
  • Combine salad dressing and wine; pour over roast.
  • Cover and cook on low for 7-8 hours or until meat is tender. Skim fat
  • from cooking juices; thicken juices if desired. Yield: 6 servings.
Nutritional Facts: 6 ounces cooked beef with 2/3 cup vegetables and 1/3 cup cooking juices equals 572 calories, 28 g fat (9 g saturated fat), 147 mg cholesterol, 772 mg sodium, 28 g carbohydrate, 3 g fiber, 47 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.