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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 8 |
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Original recipe from Kraft Food and Family Fall 2005 Edition. I tried it and it was pretty simple and delicious. Ingredients:
2 lbs boneless beef chuck roast |
1/2 teaspoon salt |
1/4 teaspoon ground black pepper |
8 ounces of kraft catalina dressing, divided |
2 large onions, sliced |
2 lbs yukon gold potatoes, sliced 1 in. pieces |
1 lb carrot, peeled and cut into 1 in. pieces |
2 tablespoons chopped parsley |
Directions:
1. Season both sides of the roast with salt and pepper.
2. Brown meat in a large heavy pot/dutch oven on high heat with 1/4 cup of the dressing. Turning to brown both sides. Add onions and brown.
3. Add remaining dressing,potatoes, carrots and enough water to come up 3/4 way up to meat. Bring to boil; cover. Reduce heat to low and simmerfor 2 hrs or until meat and vegetables are tender.
4. Remove meat from pan. Slice meat thinly against the grain. Serve meat and vegetables topped with pan juices. Sprinkle with chopped parsley just before serving.
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