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Prairie-Land Pot Roast Recipe

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This recipe for Prairie-Land Pot Roast, by , is from The Nichols Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Andreia Nichols
Added: Friday, January 2, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 boneless beef shoulder pot roast roast (2 lb.) 1/2 tsp. salt 1/4 tsp. 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 fresh parsley

Directions:
Directions:
SEASON meat with salt and pepper. Brown in large heavy pot or Dutch oven on high heat in 1/4 cup dressing, turning to brown both sides. Add onions; cook until browned, stirring occasionally.

ADD remaining dressing, potatoes, carrots and enough water to come 3/4 the way up side of meat (about 1-1/2 to 2 cups). Bring to boil; cover. Simmer on low heat 2 hours or until meat and vegetables are tender.

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

Number Of Servings:
Number Of Servings:
8 ser
Preparation Time:
Preparation Time:
prep 20, cook 2hr 40 min

 

 

 

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