All Recipes

Prairieland Pot Roast

Prep

15-30 mins

Total

2 HRS 40 MIN

Servings

8 Servings

Any Midwesterner would agree that our juicy, veggie-ful pot roast is a prairie-worthy dish. Simple prep makes this low-cal meal an instant classic.

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Ingredients

  • 1

    boneless beef shoulder roast (2 lb.)

  • 1/2

    tsp

    salt

  • 1/4

    tsp

    pepper

  • 1

    bottle

    (8 oz.) KRAFT Classic CATALINA Dressing, divided

  • 2

    large

    onions, sliced

  • 2

    lb

    Yukon Gold potatoes (about 12), peeled, cut into 2-inch chunks

  • 8

    carrots (1 lb.), peeled, cut into 1-inch pieces

  • 1-1/2 to 2

    cups

    water

  • 2

    tbsp

    chopped fresh parsley

  • Classic Catalina Dressing

    KRAFT SAUCES

    Classic Catalina Dressing

Instructions

  1. Step 1

    Season meat with salt and pepper; cook in 1/4 cup dressing in Dutch oven on high heat 6 to 8 min. or until browned on both sides. Add onions; cook 5 to 6 min. or until caramelized, stirring occasionally.

  2. Step 2

    Add remaining dressing, potatoes, carrots and enough water to come 3/4 the way up side of meat. Bring to boil; cover. Simmer on low heat 2 hours or until meat and vegetables are tender.

  3. Step 3

    Remove meat from pan; cut across the grain into thin slices. Serve meat and vegetables topped with pan drippings and parsley.

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