Pot Roast Recipe

No Photo

Have you made this?

 Share your own photo!

Pot Roast

t d


This is a pot roast that I've made for years. It's one of the best pot roast recipes that I've ever had. I clipped it out of a magazine and I it's been so long I don't remember which one it was. The recipe is tried and true....you can follow it exactly and it's been no fail for me every time!
Better have a lot of bread or rolls for sopping up the gravy...You'll want every drop!

pinch tips: How to Tie a Roast





20 Min


2 Hr 45 Min


Convection Oven


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

Directions Step-By-Step

Season 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.
Add onions and stir to brown
Add 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.
Remove meat from pan, slice thinly against the grain.
Serve meat and veggies topped with pan gravy.
If 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.

About this Recipe

Course/Dish: Beef, Roasts, Casseroles
Main Ingredient: Beef
Regional Style: American