Crock Pot Catalina Beef

This Crock Pot Catalina Roast Beef is a wonderfully tender and flavorful meal that becomes a go-to for busy days when you want something hearty and fuss-free. Using just a few simple ingredients, this dish combines the richness of a slow-cooked roast with the bright tang of Catalina dressing, creating a sauce that perfectly complements the meat and vegetables. It’s a comforting dinner that fills the kitchen with amazing aromas as it cooks.

I remember making this recipe the first time on a chilly weekend and my family kept going back for seconds. It’s become a favorite because it’s so forgiving and always delivers a satisfying meal.

Ingredients

• Celery: use heart celery for tenderness stems with leaves work too and add extra flavor
• Carrots: add natural sweetness and complement the savory elements
• Onions: provide a deep flavor base spread evenly to soak up juices
• Baby potatoes: Yukon gold or red potatoes hold their shape best sweet potatoes can be a fun alternative
• Chuck roast: the star of the dish choose a 2 to 3 pound cut for best results other roasts or even pork shoulder can be used
• Catalina dressing: the secret ingredient for tangy and sweet sauce French or Russian dressing also work as substitutes
• Dry onion soup mix: adds a savory component can be replaced with homemade onion soup mix or a blend of dried onion flakes, beef bouillon, and garlic powder

Instructions

Sauté the Aromatics:

Not applicable here since this is a slow cooker recipe but layering flavors by evenly spreading the vegetables in the slow cooker creates a natural base.

Prepare the Vegetables:

Wash and roughly chop the celery, carrots, onions, and baby potatoes. Place them evenly across the bottom of the slow cooker to ensure they cook uniformly and absorb the juices.

Add the Meat:

Place the chuck roast on top of the bed of vegetables. Make sure the roast is adequately sized around 2 to 3 pounds for even cooking.

Mix the Sauce:

In a separate bowl, stir together the Catalina dressing with the dry onion soup mix until combined thoroughly. This mixture creates a flavorful glaze that will infuse the roast as it cooks.

Pour Over Roast:

Evenly pour the dressing and onion soup mixture over the chuck roast, making sure it covers the meat and some of the vegetables.

Cook Low and Slow:

Cover the slow cooker and cook on low for 8 hours without lifting the lid. Opening the lid during cooking releases heat and moisture which increases cooking time and can result in less tender meat.

Finish and Serve:

Once cooking time is complete, shred the meat with forks, removing any excess fat. Serve the roast surrounded by the cooked vegetables and spoon extra sauce over the top.

One of my favorite parts about this dish is how the sauce collects on the bottom with the veggies soaking it up. Sitting down to this meal reminds me of cozy family dinners with everyone eager to ladle up extra sauce and savor every bite.

Storage Tips

After cooling, transfer leftovers to airtight containers for refrigerator storage lasting up to 4 or 5 days. To freeze, portion into freezer-safe containers and keep for up to 3 months. Thaw in the fridge before reheating gently on the stove or in the microwave.

Ingredient Substitutions

If you don’t have Catalina dressing, French or Russian dressing makes a great replacement without losing the signature tang and sweetness. If onion soup mix is unavailable, a simple mix of dried onion flakes, beef bouillon and garlic powder can create a similar flavor profile. For meat, rump roast, round roast or pork shoulder substitute nicely as long as you allow for long slow cooking.

Serving Suggestions

Pair this roast with steamed green beans or a fresh side salad for a well-rounded meal. Dinner rolls, garlic bread or other crusty breads are excellent to mop up the flavorful sauce. Adding a splash of hot sauce or fresh herbs during cooking can complement the dish nicely if you prefer a little extra kick.

This Crock Pot Catalina Roast Beef rewards patient slow cooking and makes an easy comforting weeknight dinner. Serve with crusty bread to soak up the sauce.

Common Questions About Recipes

→ What cuts of meat can be used instead of chuck roast?

Round roast, rump roast, or pork shoulder are good alternatives as they become tender when cooked slowly.

→ Can I add more vegetables to the dish?

Yes, parsnips, mushrooms, green beans, or peas added during the last hour of cooking complement the flavors well.

→ Is it better to shred or slice the meat?

Both work well; shredding creates a rustic texture, while slicing offers a cleaner presentation.

→ Should the cooking be on low or high heat?

Cooking on low heat for 8 hours yields the most tender and flavorful meat compared to high heat.

→ How can I add a touch of sweetness to the sauce?

Mix in a couple tablespoons of brown sugar or honey to enhance the sweet notes.

→ What are good side dishes for this meal?

Green beans, crusty garlic bread, dinner rolls, or a fresh side salad pair perfectly for a balanced plate.

→ How should leftovers be stored?

Store cooled leftovers in an airtight container in the fridge for up to 4-5 days or freeze for up to 3 months.