Catalina Pot Roast
Indulge in the heartwarming comfort of a Catalina Pot Roast, a slow-cooked masterpiece that's perfect for family dinners or cozy gatherings. This tender beef chuck roast is infused with the sweet and tangy flavors of Catalina dressing, complemented by hearty baby potatoes, carrots, and aromatic herbs like thyme and rosemary. After a quick sear for a rich crust, the roast and vegetables are nestled in a slow cooker and bathed in a savory blend of beef broth and seasonings, creating melt-in-your-mouth results in just 8 hours. With minimal prep and maximum flavor, this one-pot wonder combines convenience and deliciousness, making it the ultimate dinner solution. Serve it up with a drizzle of its rich, savory juices for a meal that’s as satisfying as it is easy to make.
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Recipe Information
Ingredients
- 3 pounds beef chuck roast
- 1 cup Catalina dressing
- 1 cup beef broth
- 1 large onion
- 1 pound baby carrots
- 1.5 pounds baby potatoes
- 4 large garlic cloves
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
Season the beef chuck roast on all sides with salt and black pepper.
In a large skillet, heat olive oil over medium-high heat. Sear the roast on all sides until browned, about 3-4 minutes per side. Remove the roast and set aside.
Peel and slice the onion into thick rings. Smash the garlic cloves with the flat side of a knife to release their flavor.
In a slow cooker, layer the onion slices along the bottom as a bed for the roast.
Place the seared roast on top of the onion slices in the slow cooker.
Add the baby carrots, baby potatoes, and smashed garlic cloves around the roast.
In a small mixing bowl, whisk together the Catalina dressing, beef broth, dried thyme, and dried rosemary until well combined.
Pour the Catalina mixture over the roast and vegetables in the slow cooker, ensuring everything is coated.
Cover and cook on low heat for 8 hours, or until the roast is fork-tender and the vegetables are cooked through.
Once done, carefully transfer the roast to a cutting board and slice or shred as desired.
Serve the roast with the vegetables and spoon some of the delicious cooking liquid over the top for extra flavor.
Nutrition Facts
Calories |
5180 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 344.3 g | 441% | |
| Saturated Fat | 119.1 g | 596% | |
| Polyunsaturated Fat | 16.7 g | ||
| Cholesterol | 1030 mg | 343% | |
| Sodium | 7186 mg | 312% | |
| Total Carbohydrate | 274.8 g | 100% | |
| Dietary Fiber | 30.3 g | 108% | |
| Total Sugars | 79.7 g | ||
| Protein | 271.8 g | 544% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 525 mg | 40% | |
| Iron | 46.0 mg | 256% | |
| Potassium | 8852 mg | 188% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
