Thursday, November 27, 2014

Tangy Pot Roast

Awesome recipe for Thanksgiving.  I am not a turkey girl at all :)

3 medium potatoes, thinly sliced
1-1/3 cups thinly sliced fresh carrots
2/3 cup sliced onion
1 boneless beef chuck roast (3 pounds)
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup Catalina salad dressing
1/4 cup dry red wine or beef broth

Place the potatoes, carrots, and onion in a 5-quart slow cooker.  Cut roast in half; rub with salt and pepper.  Place over vegetables. In a small bowl, combine salad dressing and red wine or broth; pour over roast.

Cover and cook on low for 7-8 hours or until meat is tender.  Skim fat from cooking juices.

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