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Prairie Land Pot Roast


Submitted by: Tim Bleichroth


The original recipe for this is from the Kraft Foods web site.

I add mushrooms to the recipe for my personal taste. Made this for the holidays, and everyone loved it.




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

1 cup sliced mushrooms (optional)

1 to 2 cups water
2 Tbsp. chopped parsley



Season both sides of roast with salt and pepper.

Brown both sides of meat in large heavy pot or Dutch oven on high heat in 1/4 cup of the dressing,

(I brush each side of the roast with the dressing before browning)

Add onions; stir to brown.

Add remaining dressing, potatoes, carrots, mushrooms, 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. (stirring vegetables occasionally)
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.