Pot Roast Made Simple

Name: Pot Roast Made Simple
Ingredients: 3 -5 lbs chuck roast (bone in or boneless); 3 (16 ounce) packages baby carrots; 3 yellow onions, cut in chunks (1/8ths); 4 stalks celery, cut in 1/2 inch pieces; 6 -8 peeled russet potatoes, cut in quarters lengthwise; 1 tablespoon salt (can be reduced or omitted); 2 teaspoons black pepper (can be reduced or omitted); 2 cups Catalina dressing; 2 cups red wine (burgandy or merlot work well); 12 ounces beer; 2 cups water; 4 tablespoons cornstarch

12 ingredients

9 steps

Ingredients

3 -5 lbs chuck roast (bone in or boneless)
3 (16 ounce) packages baby carrots
3 yellow onions, cut in chunks (1/8ths)
4 stalks celery, cut in 1/2 inch pieces
6 -8 peeled russet potatoes, cut in quarters lengthwise
1 tablespoon salt (can be reduced or omitted)
2 teaspoons black pepper (can be reduced or omitted)
2 cups Catalina dressing
2 cups red wine (burgandy or merlot work well)
12 ounces beer
2 cups water
4 tablespoons cornstarch

Directions

1

Place meat and all vegetables in roasting pan with tight sealing lid.
2

Mix together Catalina dressing, wine, and beer and pour over meat and vegetables.
3

Salt and Pepper to taste (more salt or pepper may be added as roast is cooked).
4

Place lid on tightly and cook at 375 degrees for 1-1 1/2 hours depending on amt.
5

of meat.
6

Roast is done when meat pulls apart easily.
7

More water may be added if needed to maintain gravy consistency in pot.
8

When done remove meat and vegetables to serving platter and dish and place roasting pan on stove over medium heat.
9

Add water/ cornstarch slurry to make gravy out of pot liquor.

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