Pot Roast is such a forgiving dish. It's been said that it's impossible to overcook it, plus it's easy and cheap. The perfect meal for the novice cook.
Although there are many varieties, I like this version...
Prairie Land Pot Roast*
1 boneless beef chuck roast (or any big hunk of beef, bone or no bone, it won't matter once this thing's done)
1/2 tsp salt
1/4 tsp ground black pepper
1 8 oz. bottle Catalina dressing (divided)
2 large onions, sliced
2 lb Yukon Gold potatoes
1 lb carrots, peepled, cut into 1 inch pieces
2 tbsp chopped parsley
Season both sides of beef with salt and pepper, brown in a big pot or dutch oven on both sides with 1/4 cup of the Catalina dressing. Add onions, stir to brown.
Add remaining dressing and vegetables and enough water to come 3/4 of the up the meat. Bring to a boil; cover. Reduce heat to low. Simmer at least 2 hours or until meat and veggies are tender.
Slice up the meat, sprinkle with parsley, enjoy! Serves about 8 - or 2 people for almost a week!
(Alternately you could throw everything in a crock pot after browning the meat, set on low for about 8 hours.)
* Mary Smith, Kraft Food and Family, Fall 2005, pg. 64.
No comments:
Post a Comment