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Prairie Land Pot Roast

Prep Time:
20 min

Total Time:
2 hr 40 min

Makes:
8

1 boneless beef blade pot roast (2 lb./900 g)

1/2 tsp. salt

1/4 tsp. pepper

1/2 cup KRAFT CATALINA Dressing, divided

2 large onions, sliced

2 lb. (900 g) Yukon gold potatoes, peeled, cut into 2-inch pieces

1 lb. (450 g) carrots, peeled, cut into 1-inch pieces

1 can (10 fl oz./284 mL) 25%-less-sodium beef broth

2 Tbsp. chopped fresh parsley

SEASON both sides of roast with salt and pepper. Brown meat in large heavy pot or Dutch oven on high heat in 1/4 cup of the dressing, turning to brown all sides. Add onions; stir to brown.

ADD remaining 1/4 cup dressing, potatoes, carrots and broth. Bring to boil; cover. Reduce heat to low. Simmer 1-1/2 to 2 hours or until meat and vegetables are tender.

REMOVE meat from pan; slice meat thinly against the grain. Serve meat and vegetables topped with pan gravy. Sprinkle with chopped parsley just before serving.

Kraft Kitchens Tips

How to Thicken Pan Gravy

If a thicker pan gravy is desired, stir 1/4 cup water into 2 to 3 Tbsp. flour in small bowl. Remove meat and vegetables from pan; bring liquid to boil on medium-high heat. Gradually whisk flour mixture into pan liquid until thickened to desired consistency.

Substitute

If only baking potatoes are available, add them to cooking water for the last hour of cooking time.

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