Prairie Land Pot Roast Recipes

PRAIRIELAND POT ROAST

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.

Provided by My Food and Family

Categories Beef

Time 2h40m

Yield Makes 8 servings.

Number Of Ingredients 9

Prairieland Pot Roast image

Steps:

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.

Nutrition Facts : Calories 390, Fat 18 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 80 mg, Sodium 500 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 23 g

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

PRAIRIE LAND POT ROAST

Original recipe from Kraft Food and Family Fall 2005 Edition. I tried it and it was pretty simple and delicious.

Provided by Chef Sarita in Aust

Categories One Dish Meal

Time 2h20m

Yield 8 serving(s)

Number Of Ingredients 8

Prairie Land Pot Roast image

Steps:

Season both sides of the roast with salt and pepper.
Brown meat in a large heavy pot/dutch oven on high heat with 1/4 cup of the dressing. Turning to brown both sides. Add onions and brown.
Add remaining dressing,potatoes, carrots and enough water to come up 3/4 way up to meat. Bring to boil; cover. Reduce heat to low and simmerfor 2 hrs or until meat and vegetables are tender.
Remove meat from pan. Slice meat thinly against the grain. Serve meat and vegetables topped with pan juices. Sprinkle with chopped parsley just before serving.

Nutrition Facts : Calories 557.1, Fat 35.2, SaturatedFat 10.6, Cholesterol 78.2, Sodium 494.7, Carbohydrate 36.6, Fiber 4.2, Sugar 9.7, Protein 24.1

Ingredients

2 lbs boneless beef chuck roast
1/2 teaspoon salt
1/4 teaspoon ground black pepper
8 ounces of kraft Catalina dressing, divided
2 large onions, sliced
2 lbs yukon gold potatoes, sliced 1 in. pieces
1 lb carrot, peeled and cut into 1 in. pieces
2 tablespoons chopped parsley

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