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Tangy Pot Roast

Total Time

Prep: 15 min. Cook: 7 hours

Makes

6 servings

This super tender pot roast gets its special flavor from zippy Catalina dressing. Made in a slow cooker, it takes the edge off a busy day. —Paula Beach, Milton, New York

Ingredients

  • 3 medium potatoes, thinly sliced
  • 1-1/3 cups thinly sliced fresh carrots
  • 2/3 cup sliced onion
  • 1 boneless beef chuck roast (3 pounds)
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup Catalina salad dressing
  • 1/4 cup dry red wine or beef broth

Directions

  1. Place the potatoes, carrots and onion in a 5-qt. slow cooker. Cut roast in half; rub with salt and pepper. Place over vegetables. Combine salad dressing and wine; pour over roast.
  2. Cover and cook on low for 7-8 hours or until meat is tender. Skim fat from cooking juices; thicken juices if desired.

Nutrition Facts

6 ounce-weight: 572 calories, 28g fat (9g saturated fat), 147mg cholesterol, 772mg sodium, 28g carbohydrate (8g sugars, 3g fiber), 47g protein.

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