Tangy Pot Roast

Name: Tangy Pot Roast
Prep time: 15 min
Cook time: 7 h
Total time: 7 h 15 min
Yield: 6 servings
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

Total Time Prep: 15 min. Cook: 7 hours

Yield 6 servings

Test Kitchen Approved

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

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.
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.

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

Recipe Creator