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pot roast

(1 rating)
TM1234 avatar
Recipe by
t d
@TM1234
Seaside, AZ

This is a pot roast that I've made for years. It's one of the best pot roast recipes that I've ever had. I clipped it out of a magazine and I it's been so long I don't remember which one it was. The recipe is tried and true....you can follow it exactly and it's been no fail for me every time! Better have a lot of bread or rolls for sopping up the gravy...You'll want every drop!

(1 rating)
yield 8 serving(s)
prep time 20 Min
cook time 2 Hr 45 Min
method Convection Oven

Ingredients For pot roast

  • 1
    boneless beef chuck roast (2 lb)
  • 1/2 tsp
    salt
  • 1/4 tsp
    black pepper
  • 1 bottle
    (8 oz) catalina dressing,divided
  • 2 lg
    onions, sliced
  • 2 lb
    potatoes, peeled, cut into 1-inch pieces
  • 1 lb
    carrots, peeled, cut into 1 inch pieces

How To Make pot roast

  • 1
    Season both sides of the roast with salt and pepper. Brown meat in large heavy pot or Dutchoven on high heat in 1/4 cup of the dressing, turning to brown both sides.
  • 2
    Add onions and stir to brown
  • 3
    Add remaining dressing, potatoes, carrots and enough water to come 3/4 way up meat (about 1 1/2-2 cups) Bring to a boil. Cover. Reduce heat to low. Simmer 2 hours or until meat and vegetables are tender.
  • 4
    Remove meat from pan, slice thinly against the grain. Serve meat and veggies topped with pan gravy.
  • 5
    If thicker gravy is desired, stir 1/4 cup water into 2-3 tablespoons flour in a small bowl. Remove meat and vegetables and add flour mixture to the liquid in the pan and stir until desired consistency.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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