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Catalina Pot Roast

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ready in: 2-5 hrs
serves/makes:   8

recipe id: 86883

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2 pounds beef chuck roast
1/2 teaspoon each, salt and pepper
8 ounces catalina salad dressing
3 tablespoons olive oil
2 large onions, sliced
2 pounds Yukon Gold potatoes, cut into 1 inch cubes
1 pound carrots, sliced


Season the roast with salt and pepper. Brown in 1/4 cup of the salad dressing and oil over high heat. Watch carefully as this burns.

Add the onions and stir until browned. Add remaining vegetables and enough water to fill pot 3/4ths full (1 1/2 - 2 cups). Bring to boil, cover and reduce to simmer and cook at least 2 hours.

Notes: I used bottom round roast and cooked for 4 - 5 hours. Best pot roast yet!!

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