Tangy Pot Roast
TOTAL TIME: Prep: 15 min. Cook: 7 hours
YIELD: 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
Ingredients
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3 medium potatoes, thinly sliced
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1-1/3 cups thinly sliced fresh carrots
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2/3 cup sliced onion
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1 boneless beef chuck roast (3 pounds)
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1 teaspoon salt
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1/2 teaspoon pepper
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1/2 cup Catalina salad dressing
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1/4 cup dry red wine or beef broth
Directions
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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.
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2.
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.
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