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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 8 |
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This is a recipe I found in a Kraft magazine. Ingredients:
2 lbs boneless beef chuck roast |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 (8 ounce) bottle catalina dressing |
2 large onions, sliced |
2 lbs potatoes, peeled and cut into 1-inch chunks |
1 lb carrot, peeled and cut into 1-inch pieces |
2 tablespoons chopped parsley |
Directions:
1. Season the meat with salt and pepper.
2. Brown the meat in a large Dutch oven on high heat with 1/4 cup of the Catalina dressing, turning to brown both sides. Add the onions and stir to brown.
3. Add the rest of the dressing, the potatoes, the carrots, and enough water to come 3/4 of the way up the meat (1-1/2 to 2 cups). Bring to a boil; cover. Reduce heat to low. Simmer 2 hours or until meat and vegetables are tender.
4. Remove meat from the pan and slice thinly against the grain. Serve the meat and potatoes with the pan gravy. Sprinkle with chopped parsley just before serving.
5. If thicker gravy is desired, mix 2-3 tbsp flour with 1/4 C water. Mix well then add to liquid in the pan. Heat until thickened.
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