Prairie Land Pot Roast – a delicious recipe with chuck roast, salt, pepper, dressing, onions, potatoes. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Season the meat with salt and pepper.
2
Brown the meat in a large Dutch oven on high heat with 1/4 cup of the Catalina dressing, turning to brown both sides.
3
Add the onions and stir to brown.
4
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).
5
Bring to a boil; cover.
6
Reduce heat to low.
7
Simmer 2 hours or until meat and vegetables are tender.
8
Remove meat from the pan and slice thinly against the grain.
9
Serve the meat and potatoes with the pan gravy.
10
Sprinkle with chopped parsley just before serving.
11
If thicker gravy is desired, mix 2-3 tbsp flour with 1/4 C water.
12
Mix well then add to liquid in the pan.
13
Heat until thickened.
811
kcal
Calories
39
g
Fat
55
g
Carbs
65
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 lbs boneless beef chuck roast, ½ teaspoon salt, ¼ teaspoon pepper, 1 (8 ounce) bottle Catalina dressing, and more.
Yes, Prairie Land Pot Roast falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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