** Found this recipe in one of my KF magazines....
has anyone ever used catalina dressing on a roast like this?
This picture made it look soooooo yummy!
Prairie Land Pot Roast
1 boneless beef chuck roast (2 lb.)
1/2 tsp. salt
1/4 tsp. ground black pepper
1 bottle (8 oz.) KRAFT CATALINA Dressing, divided
2 large onions, sliced
2 lb. Yukon gold or all-purpose potatoes, peeled, cut into 2 inch pieces
1 lb. carrots, peeled, cut into 1 inch pieces
Water
2 Tbsp. chopped 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 both sides. Add onions; stir to brown.
ADD remaining dressing, potatoes, carrots and enough water to come 3/4 way up meat (about 1-1/2 to 2 cups). Bring to boil; cover. Reduce heat to low. Simmer 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.
Edited 8/27/07 by ABCNewsModerator1