Prairieland Pot Roast

Name: Prairieland Pot Roast
Prep time: 20 min
Total time: 2 h 40 min
Yield: Makes 8 servings.
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

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Recipe by Kraft

Prep Time

20
min.

Total Time

2
hr.

40
min.

Servings

Makes 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.

What You Need

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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

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Make It

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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.
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.
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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Special Equipment Needed

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Kitchen Tips
Nutrition

How to Thicken Pan Gravy

If a thicker pan gravy is desired, mix 1/4 cup water with 2 to 3 Tbsp. flour. Transfer 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 and stir until thickened to desired consistency.

Variation

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

Substitute

Prepare using any other all-purpose potato. If only baking potatoes are available, add them to cooking liquid for the last hour of the cooking time.

Servings

Makes 8 servings.

Healthy Living

Low calorie
Good source of vitamin A or C
Generally Nutritious
Diabetes Center

Nutrition Bonus

This hearty low-calorie meal is a traditional favorite. And as a bonus, the carrots are an excellent source of vitamin A.

Nutritional Information

Serving Size Makes 8 servings.
AMOUNT PER SERVING
Calories	400

Total fat	13g
Saturated fat	3.5g
Cholesterol	95mg
Sodium	580mg
Carbohydrate	36g
Dietary fiber	4g
Sugars	14g
Protein	34g
% Daily Value
Vitamin A	280 %DV
Vitamin C	20 %DV
Calcium	4 %DV
Iron	25 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 1 out of 5 by jewels1973 from cooking is something i love to do, i try many different recipes, i love variety... cooking is something i love to do, i try many different recipes, i love variety... i have numerous cookbooks that i go over and over, sometimes following the recipe, sometimes adding my own twist on things, and even using what i have learned from past recipes to create one of my own... this prarie pot roast was AWEFUL, i was not sure about it from the start just from experience of cooking, did it anyway and refused to serve it. the dressing turns everthing orange, with absolutely no flavor, luckly i was able to save the meat, i shredded that for hot roast beef w/ mashed potatoes & gravy... everything else in the pot was tossed!!!

Date published: 2006-12-29

Rated 5 out of 5 by rachelgarciadcp from This recipe was so easy and so good. This recipe was so easy and so good. The only thing was that I didn't brown my potatoes before simmering so I will do that next time. I will use less Catalina dressing too for my family it overpowered the vegetables. I also added some mushrooms to it. The meat just fell apart. It is more tender this way then cooking it in the crockpot. I use the crockpot a lot and the meat is pretty tender but I couldn't believe how fast this cooked on simmer. I also added some red pepper flakes to the sauce to kick it up a little. Family loved it

Date published: 2005-11-08

Rated 5 out of 5 by Millie C from I read this recipe and there was no rest in me until I made it. I read this recipe and there was no rest in me until I made it. The virtues of Catalina Dressing has been coming to light in a lot of things I am making and recipes.. The secret was putting all the ingreds in and browning and sauting in the catalina.. Crockpot has a new pot that goes from putting on stove to saute to crock, or fridge or freezer.. I am hoping Santa has seen my list.. I want to saute it off in that and then slow cook.. after that happens i will review again. But this is 10 star.. comfort fall food..

Date published: 2005-11-08

Rated 3 out of 5 by buggaboo69 from This was the first recipe I made from the fall magazine. This was the first recipe I made from the fall magazine. So I was a little excited about making it. I followed it to the T but mine got burnt! I had it on low and the house smelled great. So I don't know what could have gone wrong. Needless to say, I did get to save some of it from burning, and the part I saved was good, the meat was tender and the veggies had a nice taste to them. I am going to make this again and I'm going to purchase a new pot to make it in!

Date published: 2005-09-22

Rated 5 out of 5 by lkmikula from This is the best recipe for pot roast I have ever tasted! This is the best recipe for pot roast I have ever tasted! I used an eye roast and it came out just perfect: tender and juicy and so flavorful. The Catalina dressing is what makes the dish so wonderful. So far, I have made this twice and plan to make it again. It's perfect for an every-day meal...or for company too. And it's economical--about $12 for the total recipe, which is a one-pot meal complete with veggies.

Date published: 2006-08-04

Rated 5 out of 5 by Robyn030362 from I enjoyed this one the first time around but since I am a busy mom, decided to try it in the... I enjoyed this one the first time around but since I am a busy mom, decided to try it in the crockpot. I added 1/2 cup of ketchup tot he dressing, and did not add the water and it was the best I've ever had! The meat was much more tender and the flavor was richer and more robust. Put it on low in the morning and in 6 hours or less you've got a fabulous meal. A real winner without a doubt!

Date published: 2006-05-04

Rated 5 out of 5 by Amanda_78 from This is the best recipe for pot roast. This is the best recipe for pot roast. I don't plan on using another recipe for roast ever again. I've never really been a fan of roast until making it this way. The only change I made was that I used fat-free dressing instead of regular and it was still FULL of flavor. I thickened the pan gravy with flour and it was just wonderful. My husband loved it, too. A keeper for us!

Date published: 2007-07-16

Rated 5 out of 5 by teverm from My entire family agrees this is the best pot roast we have ever had. My entire family agrees this is the best pot roast we have ever had. Agree with above about seasoning, I think I will add garlic next time. I liked it because I only had to pick up carrots at the store (everything else is a staple in my home) and it was accurate on the timings..20 min prep and 2 hours to cook. Finally only one pot to clean. Overall the perfect meal!

Date published: 2006-05-31