Show Subscription Form




Tangy Pot Roast Recipe
Tangy Pot Roast Recipe photo by Taste of Home

Tangy Pot Roast Recipe

Read Reviews (6)
4.56 6
Publisher Photo
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
TOTAL TIME: Prep: 15 min. Cook: 7 hours
MAKES:6 servings
TOTAL TIME: Prep: 15 min. Cook: 7 hours
MAKES: 6 servings

Ingredients

  • 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

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.

Directions

  1. 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.
  2. 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.
Originally published as Tangy Pot Roast in Simple & Delicious January/February 2009, p53

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.

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

Reviews for Tangy Pot Roast(6)

AVERAGE RATING
   (9)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (4)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Mar. 30, 2014

Very good and easy. So nice to prepare this recipe for Sunday dinner, and just sit back with a glass of wine and relax until dinner time. I was a little afraid of how it would come out, but it was fine - not too tomatoey. Since I lacked the time called for in the recipe, I cooked it on high for 4 1/2 hours and it came out great. Thickening the gravy is a good idea, and I will do that next time. Simple, good recipes like this one are the reason I subscribe to Taste of Home!

MY REVIEW
Reviewed Apr. 17, 2013

This was good. The tang didn't really come thru, but it was still good. Nothing remarkable.

MY REVIEW
Reviewed Feb. 10, 2013

I substituted a large jar of Brown Gravy for the Wine & it was excellent.

MY REVIEW
Reviewed Nov. 9, 2010

Not too sweet, not too tangy, but wow, who needs butter on those potatoes!? The carrots were amazing! I am sharing this on my FB page!

MY REVIEW
Reviewed Aug. 1, 2010

My boyfriend loves this!

Loading Image
Advertise with us
ADVERTISEMENT

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT