Catalina Pot Roast Recipes

CATALINA POT ROAST

Steps:

• Brown the roast in 1/4 cup of the dressing.
• Add the remaining dressing and 1/2 cup water.
• Cover and simmer for two (2) hours and fifteen (15) minutes.
• Add the onions, potatoes and olives and continue simmering for 45 minutes or until the meat and vegetables are tender.
• Remove the meat and vegetables from the pan, leaving the hot liquid.
• Add the remaining 1/4 cup of water to the flour, stirring until well blended.
• Gradually add the flour/water mixture to the hot liquid in the pan, stirring constantly, until the mixture thickens.
• Simmer three (3) more minutes, stirring constantly.
• Serve the gravy with the roast and vegetables.

PRAIRIELAND POT ROAST

Steps:

• Season meat with salt and pepper; cook in 1/4 cup dressing in Dutch oven on high heat 6 to 8 min. or until browned on both sides. Add onions; cook 5 to 6 min. or until caramelized, stirring occasionally.
• Add remaining dressing, potatoes, carrots and enough water to come 3/4 the way up side of meat. 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 drippings and parsley.

TANGY POT ROAST

Steps:

• Place the potatoes, carrots and onion in a 5-qt. slow cooker. Cut roast in half; rub with salt and pepper. Place over vegetables. Combine salad dressing and wine; pour over roast. , Cover and cook on low for 7-8 hours or until meat is tender. Skim fat from cooking juices; thicken juices if desired.

SLOW COOKER CATALINA POT ROAST

Steps:

• 1. Using a small amount of vegetable oil in a skillet, brown roast on both sides.
• 2. Layer ingredients into slow cooker in order as directed.
• 3. Cook on high for 6 1/2 - 8 hours depending upon your slow cooker (must be cooked on high vs. low)