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| Home>American>Braising> Prairie Land Pot Roast |
 Method:Braising
1. Formula
- 1 (2 pound) boneless beef chuck roast
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 (8 fluid ounce) bottle KRAFT CATALINA Dressing, divided
- 2 large onions, sliced
- 2 pounds Yukon gold or all-purpose potatoes, peeled, cut into 2 inch pieces
- 1 pound carrots, peeled and cut into 1-inch pieces
- Water
- 2 tablespoons chopped parsley
2. Nutrition Information
- Calories: 424 kcal
- Carbohydrates: 36 g
- Dietary Fiber: 4 g
- Fat: 23 g
- Protein: 16 g
- Sugars: 13 g
Please avoid eating too much Fat and Calories to keep fit and lose your weight.
3. Directions
- Season both sides of roast with salt and pepper. Brown meat in large heavy pot or Dutch oven on high heat in 1/4 cup of the dressing, turning to brown both sides. Add onions; stir to brown.
- Add remaining dressing, potatoes, carrots 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.
- 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.
4. Remark
Notes:How To Thicken Pan Gravy
If a thicker pan gravy is desired, stir 1/4 cup water into 2 to 3 Tbsp. flour in small bowl. Remove meat and vegetables from pan; bring liquid to boil on medium-high heat. Gradually whisk flour mixture into pan liquid until thickened to desired consistency.
Great Substitute
A 2 lb. beef rump roast can be substituted for chuck roast. Cook as directed until tender, about 2 to 2-1/2 hours.
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( From:Kraftfoods.com ) |
( read Prairie Land Pot Roast ) |
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