Crock Pot Catalina Roast Beef (Printer-Friendly)
Slow-cooked chuck roast with Catalina dressing and vegetables, offering tender, flavorful comfort.
# What You’ll Need:
→ Vegetables
01 -
2 stalks celery, chopped
02 -
3 medium carrots, peeled and sliced
03 -
1 large onion, sliced
04 -
450 grams (about 1 lb) baby potatoes, halved
→ Meat
05 -
1.3 to 1.8 kilograms (3 to 4 lbs) beef chuck roast
→ Sauce
06 -
1 cup Catalina dressing
07 -
1 packet (about 28 grams) dry onion soup mix
# Steps to Follow:
01 -
Place the chopped celery, sliced carrots, onion, and halved baby potatoes evenly at the bottom of a 5 to 6-quart slow cooker.
02 -
Place the beef chuck roast on top of the arranged vegetables in the slow cooker.
03 -
In a bowl, combine the Catalina dressing and dry onion soup mix until evenly blended.
04 -
Pour the dressing mixture evenly over the beef and vegetables in the slow cooker.
05 -
Cover and cook on the low setting for 8 hours without removing the lid to ensure tender results.
06 -
Remove the beef from the slow cooker, shred it discarding any excess fat, then return to the slow cooker and serve with the vegetables and sauce.
# Helpful Hints:
01 -
Avoid removing the lid during cooking to maintain temperature and ensure the meat turns tender.
02 -
This dish pairs well with green beans, crusty bread, or a fresh salad.