Tangy Pot Roast 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-qt. slow cooker. Cut roast in half; rub with salt and pepper. Place over vegetables. Combine salad dressing and wine; pour over roast. Cover and cook on low for 7-8 hours or until meat is tender. Skim fat from cooking juices; thicken juices if desired.
Posted on: Wed, 20 Aug 2014 13:00:00 +0000
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