Prairie Land Pot Roast Recipes

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.

Steps:

• In large Dutch oven pan pour small amount of Catalina dressing. Brown both sides of the roast in the dressing. After roast is browned, turn down the heat and add onion slices on to the roast. Add rest of the dressing and enough water to cover 3/4 of the roast. Add potatoes, and carrots.
• Let cook on top of stove at a low to medium heat, you can keep adding water to keep roast covered. Cook about 1 1/2 hrs. or until carrots are tender.
• Remove roast, potatoes, and carrots from pan. Put the flour into a small container with a lid add enough water to make a paste like. Slowly add to remaining liquid in the pan stirring as you add. This makes the gravy.

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.

Steps:

• Season the meat with salt and pepper.
• Brown the meat in a large Dutch oven on high heat with 1/4 cup of the Catalina dressing, turning to brown both sides. Add the onions and stir to brown.
• Add the rest of the dressing, the potatoes, the carrots, and enough water to come 3/4 of the way up the meat (1-1/2 to 2 cups). Bring to a boil; cover. Reduce heat to low. Simmer 2 hours or until meat and vegetables are tender.
• Remove meat from the pan and slice thinly against the grain. Serve the meat and potatoes with the pan gravy. Sprinkle with chopped parsley just before serving.
• If thicker gravy is desired, mix 2-3 tbsp flour with 1/4 C water. Mix well then add to liquid in the pan. Heat until thickened.