Thursday, January 8, 2009

Tangy Pot Roast

Here is a new recipe from tonight's dinner. The potatoes & carrots were the yummiest. The taste was not like the usual pot roast.

3 medium potatoes, thinly sliced
1 1/3 c. thinly sliced carrots (I used a bag of baby carrots)
2/3 c. sliced onion
1 boneless beef chuck roast (3 pounds)
1 tsp. salt
1/2 tsp. pepper
1/2 c. Catalina salad dressing
1/4 c. dry red wine or beef broth

Place the potatoes, carrots & onion in the crock pot. Rub roast with salt & pepper. Place over vegetables. In a small bowl, combine salad dressing & red wine (or beef broth). Pour over roast. Cover & cook on low for 7-8 hours. Skim fat from cooking juices; thicken if desired.

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