pot roast
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!
No Image
prep time
20 Min
cook time
2 Hr 45 Min
method
Convection Oven
yield
8 serving(s)
Ingredients
- 1 - boneless beef chuck roast (2 lb)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 bottle (8 oz) catalina dressing,divided
- 2 large onions, sliced
- 2 pounds potatoes, peeled, cut into 1-inch pieces
- 1 pound carrots, peeled, cut into 1 inch pieces
How To Make pot roast
-
Step 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.
-
Step 2Add onions and stir to brown
-
Step 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.
-
Step 4Remove meat from pan, slice thinly against the grain. Serve meat and veggies topped with pan gravy.
-
Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Beef
Category:
Roasts
Category:
Casseroles
Keyword:
#stew
Keyword:
#vegetables
Keyword:
#Pot-Roast
Keyword:
#beef
Keyword:
#catalina dressing
Ingredient:
Beef
Method:
Convection Oven
Culture:
American
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes