This is seriously the easiest pot roast I’ve ever come across. I’ve been making it for years. I used to get a wonderful monthly magazine from Kraft that was full of recipes using their products. The magazine stopped coming ages ago, but I’m still making this recipe. I found it on the back page after having flipped through a myriad of other tasty dishes and I thought, “What the heck, time to try making pot roast”. To be honest, I’ve never made any other kind since. It’s that good! And it’s stupid easy!
Only a handful of ingredients, a little chopping, quick searing, throw it all in the pot, and then you just walk away and let the stove do all the work. And yet it’s so flavorful and satisfying, it will look like you’ve been slaving over the stove all day. But no one needs to know you weren’t, it will be our little secret. 😉
Over the years of making it, I’ve deviated a bit from the original recipe:
1. I use oil to brown the meat instead of some of the dressing. I found the sugars in the dressing sometimes burned too easily on the high heat for searing. No one likes the taste of burnt meat.
2. I don’t brown the onions before adding the rest of the vegetables. This was purely a logistical decision. My pot is simply not wide enough to add the onions to brown along with the meat. Maybe if I ever get the La Cruset Dutch Oven I’ve been dreaming of that will change. I haven’t found it to be a big deal breaker, but if you’ve got the means, go for it!
3. Instead of only covering the contents 2/3 of the way, I completely cover it. I found that the meat didn’t braise as evenly only be partially covered with water. Plus, it seems to cook faster with more water and you have even more liquid to spoon over everything and sop up with bread when you’re done. You may find that with the extra water you need to add a bit more salt to the broth. Just check it before serving and season to taste.
4. Lastly, I added sweet potatoes to the mix. Why? Because I love sweet potatoes, and they’re so good for you. One of the great things about this dish is that it’s loaded with vegetables, and with that little hint of sweetness from the dressing, you’ll probably get kids who don’t like to eat their veggies to eat these. Win, win.
Hope you give it a try and enjoy it as much as I do!
Catalina Pot Roast
- 1 boneless beef chuck roast (2-3 lbs.)
- 3-4 Tbs. vegetable oil, or enough to coat the pan
- salt and pepper
- 1 bottle Catalina dressing, 8 oz.
- 1 lb. potatoes, cut into 1 inch cubes
- 1 lb. sweet potatoes, cut into 1 inch cubes
- 6 carrots, thickly sliced
- 1 large onion, coarsely chopped
- Water, 4-5 cups
- 1/2 tsp pepper
- 1 tsp. salt
1. In a large pot heat, on medium – medium high, heat the oil.
2. Chop all your vegetables and set aside. Make sure they’re all approximately the same size so they cook evenly.
3. Season both sides of the roast with salt and pepper. Sear in the hot oil on both sides.
4. Once you’ve seared the meat throw all the vegetables into the pot.
5. Add the entire bottle of Catalina dressing to the pot.
6. Add enough water to cover all the ingredients. Add the salt and pepper.
7. Cover and bring the pot to a boil. Then give the pot a stir, just to make sure nothing has stuck to the bottom of the pot. Reduce the heat to a simmer at medium low heat. Cook for 1 to 1 1/2 hours.
8. Once the vegetables are tender, and the meat begins to fall apart it’s done! Serve and enjoy.
Be sure to let me know if you try this recipe and what you think. Share your thoughts in the comments below.