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Tangy Pot Roast

Name: Tangy Pot Roast
Prep time: 15 min
Cook time: 7 h
Total time: 7 h 15 min
Yield: 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

7 reviews

Test Kitchen Approved

Total Time

Prep: 15 min. Cook: 7 hours

Makes

6 servings

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

Tangy Pot Roast Recipe photo by Taste of Home

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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

Directions

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.

Nutrition Facts

6 ounce-weight: 572 calories, 28g fat (9g saturated fat), 147mg cholesterol, 772mg sodium, 28g carbohydrate (8g sugars, 3g fiber), 47g protein.

Tangy Pot Roast

Ingredients

Directions

Nutrition Facts

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