Better have a lot of bread or rolls for sopping up the gravy...You'll want every drop!
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- boneless beef chuck roast (2 lb)
- 1/2 tsp
- 1/4 tsp
- black pepper
- 1 bottle
- (8 oz) catalina dressing,divided
- 2 large
- onions, sliced
- 2 lb
- potatoes, peeled, cut into 1-inch pieces
- 1 lb
- carrots, peeled, cut into 1 inch pieces
1Season both sides of the roast with salt and pepper. Brown meat in large heavy pot or Dutchoven on high heat in 1/4 cup of the dressing, turning to brown both sides.
2Add onions and stir to brown
3Add remaining dressing, potatoes, carrots and enough water to come 3/4 way up meat (about 1 1/2-2 cups)
Bring to a boil. Cover. Reduce heat to low.
Simmer 2 hours or until meat and vegetables are tender.
4Remove meat from pan, slice thinly against the grain.
Serve meat and veggies topped with pan gravy.
5If thicker gravy is desired, stir 1/4 cup water into 2-3 tablespoons flour in a small bowl. Remove meat and vegetables and add flour mixture to the liquid in the pan and stir until desired consistency.