CLASSIC PRAIRIE LAND POT ROAST
Tangy sweet Catalina dressing is the key flavoring in this perfectly tender, moist roast.
Provided by webtexan
Categories Main Dish
Time 30m
Yield 8
Number Of Ingredients 8
Steps:
- 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 Catalina dressing, turning to brown both sides. Add onions; stir to brown. Add remaining Catalina 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. Note:Potatoes can be browned with meat if desired. 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. If thicker pan gravy is desired, stir 1/4 cup water into 2 to 3 Tablespoons 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. The original recipe said to put it in the oven to cook, but I like to make it on the stovetop. I find it cooks better. It's all in one pan and so easy to make. The trick is to make sure you brown both sides of the meat in the Catalina dressing.
Nutrition Facts : Calories 254 calories, Fat 12.841369375 g, Carbohydrate 33.1418040625 g, Cholesterol 0 mg, Fiber 4.81761566913128 g, Protein 3.4877634375 g, SaturatedFat 1.652602125 g, ServingSize 1 1 Serving (235g), Sodium 281.665875 mg, Sugar 28.3241883933687 g, TransFat 2.790987375 g
PRAIRIELAND POT ROAST
Steps:
- In large Dutch oven pan pour small amount of Catalina dressing. Brown both sides of the roast in the dressing. After roast is browned, turn down the heat and add onion slices on to the roast. Add rest of the dressing and enough water to cover 3/4 of the roast. Add potatoes, and carrots.
- Let cook on top of stove at a low to medium heat, you can keep adding water to keep roast covered. Cook about 1 1/2 hrs. or until carrots are tender.
- Remove roast, potatoes, and carrots from pan. Put the flour into a small container with a lid add enough water to make a paste like. Slowly add to remaining liquid in the pan stirring as you add. This makes the gravy.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
PRAIRIELAND POT ROAST
Any Midwesterner would agree that our juicy, veggie-ful pot roast is a prairie-worthy dish. Simple prep makes this low-cal meal an instant classic.
Provided by My Food and Family
Categories Beef
Time 2h40m
Yield Makes 8 servings.
Number Of Ingredients 9
Steps:
- Season meat with salt and pepper; cook in 1/4 cup dressing in Dutch oven on high heat 6 to 8 min. or until browned on both sides. Add onions; cook 5 to 6 min. or until caramelized, stirring occasionally.
- Add remaining dressing, potatoes, carrots and enough water to come 3/4 the way up side of meat. Bring to boil; cover. Simmer on low heat 2 hours or until meat and vegetables are tender.
- Remove meat from pan; cut across the grain into thin slices. Serve meat and vegetables topped with pan drippings and parsley.
Nutrition Facts : Calories 390, Fat 18 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 80 mg, Sodium 500 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 23 g
PRAIRIE POT ROAST
Pot roast is one of those dishes whose taste belies how much effort actually went in to making it. Beyond a little bit of chopping and searing the meat to build flavour, the oven takes care of most of the work. That low-and-slow braising method transforms lesser cuts of beef into a fork tender and flavourful meal. And, with the meat and the vegetables all cooking in the same pot, there's even very little to clean up.This recipe is infinitely adaptable: swap out the carrots for parsnips, or do both, substitute a yellow onion for the shallots, add more or less garlic, whatever you like or have on hand.
Provided by Food Network Canada
Categories beef,Great Canadian Cookbook,herbs,Main,potatoes,Roast,vegetables
Time 3h45m
Yield 4-6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 300ºF.
- Season the roast generously, all over, with the salt and freshly ground pepper.
- Set a large, heavy-bottomed pot or Dutch oven over medium-high heat and warm the oil until it shimmers. Brown the roast on all sides, caramelizing it to build flavour. Be patient; this step should take about 10 to 15 minutes.
- Remove the roast and set aside on a plate, then add the shallots and saute them until they start to turn translucent, scraping up any brown bits from the bottom of the pot. Add the garlic and cook until just fragrant, about a minute.
- Pour in the Balsamic vinegar and red wine, stir well and let it simmer until reduced by about half, then add the Dijon mustard and stir again until well combined.
- Set the roast back in the pot and pour over the beef broth. Add the sprigs of thyme and rosemary, cover the pot and place in the oven.
- Cook the roast for about 2 hours, then add the carrots and potatoes, spooning some of the sauce over the meat and the vegetables. Put the lid back on and continue cooking it all for another hour until roast is tender.
- The roast should be tender - enough that it could be shredded like a pulled pork - when finished. Slice or shred and serve with the vegetables and some of the cooking sauce poured over.
PRAIRIE LAND POT ROAST
Make and share this Prairie Land Pot Roast recipe from Food.com.
Provided by Chris Reynolds
Categories One Dish Meal
Time 2h30m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Season the meat with salt and pepper.
- Brown the meat in a large Dutch oven on high heat with 1/4 cup of the Catalina dressing, turning to brown both sides. Add the onions and stir to brown.
- Add the rest of the dressing, the potatoes, the carrots, and enough water to come 3/4 of the way up the meat (1-1/2 to 2 cups). Bring to a boil; cover. Reduce heat to low. Simmer 2 hours or until meat and vegetables are tender.
- Remove meat from the pan and slice thinly against the grain. Serve the meat and potatoes with the pan gravy. Sprinkle with chopped parsley just before serving.
- If thicker gravy is desired, mix 2-3 tbsp flour with 1/4 C water. Mix well then add to liquid in the pan. Heat until thickened.
Nutrition Facts : Calories 545.7, Fat 35.2, SaturatedFat 10.6, Cholesterol 78.2, Sodium 497, Carbohydrate 33.6, Fiber 4.7, Sugar 9.6, Protein 24.3
PRAIRIE LAND POT ROAST
Original recipe from Kraft Food and Family Fall 2005 Edition. I tried it and it was pretty simple and delicious.
Provided by Chef Sarita in Aust
Categories One Dish Meal
Time 2h20m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Season both sides of the roast with salt and pepper.
- Brown meat in a large heavy pot/dutch oven on high heat with 1/4 cup of the dressing. Turning to brown both sides. Add onions and brown.
- Add remaining dressing,potatoes, carrots and enough water to come up 3/4 way up to meat. Bring to boil; cover. Reduce heat to low and simmerfor 2 hrs or until meat and vegetables are tender.
- Remove meat from pan. Slice meat thinly against the grain. Serve meat and vegetables topped with pan juices. Sprinkle with chopped parsley just before serving.
Nutrition Facts : Calories 557.1, Fat 35.2, SaturatedFat 10.6, Cholesterol 78.2, Sodium 494.7, Carbohydrate 36.6, Fiber 4.2, Sugar 9.7, Protein 24.1
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