Prairieland Pot Roast

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prep time

15 min

total time

2 hr 40 min

makes

8 servings, 1/8 recipe (457 g) each

photo by:

kraft

recipe by: kraft

What You Need

1 boneless beef 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 (about 6), peeled, cut into 2-inch chunks

4 carrots (1 lb./450 g), peeled, cut into 1-inch-thick slices

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

2 Tbsp. chopped fresh parsley

Make It

SEASON both sides of meat with salt and pepper; cook in 1/4 cup dressing in Dutch oven or large deep skillet on high heat 3 min. on each side or until browned on both sides. Add onions; cook on medium heat 10 min. or until golden brown, stirring frequently.

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

REMOVE meat from pan; cut across the grain into thin slices. Serve with vegetables; top with pan gravy and parsley.

kraft kitchens tips

How to Thicken the Pan Gravy

If a thicker pan gravy is desired, mix 1/4 cup water and 2 to 3 Tbsp. flour. Remove cooked meat and vegetables from pan; cover to keep warm. Add flour mixture to gravy remaining in pan; bring to boil on medium-high heat. Gradually whisk in flour mixture; cook until thickened to desired consistency. Serve over sliced meat and vegetables as directed.