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Categories:Viewed: 33 - Published at: 3 years ago
Ingredients
- 2 lbs boneless beef chuck roast
- 12 teaspoon salt
- 14 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
Method
- Season both sides of the roast with salt and pepper.
- 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.
- 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.
- 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.
