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Prairie-Land Pot Roast

Prep Time:

20 min

Total Time:

2 hr 40 min

Makes:

8 servings

What You Need!

1 boneless beef shoulder pot roast roast (2 lb.)

1/2 tsp. salt

1/4 tsp. pepper

1 bottle (8 oz.) KRAFT CATALINA Dressing, divided

2 large onions, sliced

2 lb. Yukon gold or all-purpose potatoes, peeled, cut into 2-inch pieces

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

water

2 Tbsp. chopped fresh parsley

Make It!

SEASON meat with salt and pepper. Brown in large heavy pot or Dutch oven on high heat in 1/4 cup dressing, turning to brown both sides. Add onions; cook until browned, stirring occasionally.

ADD remaining dressing, potatoes, carrots and enough water to come 3/4 the way up side of meat (about 1-1/2 to 2 cups). Bring to boil; cover. Simmer on low heat 2 hours or until meat and vegetables are tender.

REMOVE meat from pan; cut across the grain into thin slices. Serve meat and vegetables topped with pan gravy. Sprinkle with parsley.

Kraft Kitchens Tips

How to Thicken Pan Gravy

If a thicker pan gravy is desired, mix 1/4 cup water with 2 to 3 Tbsp. flour. Remove meat and vegetables from pan to platter; cover to keep warm. Bring reserved liquid in pan to boil on medium-high heat. Gradually whisk in flour mixture; cook until thickened to desired consistency.

Variation

Prepare using 2-lb. beef rump roast and increasing the final cooking time to 2 to 2-1/2 hours or until meat is tender.

Substitute

If only baking potatoes are available, add them to cooking liquid for the last hour of cooking time.

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