Crock Pot Catalina Beef (Printer-Friendly Version)
Slow-cooked chuck roast with veggies and Catalina dressing for a tender, savory meal.
# Ingredients Needed:
→ Vegetables
01 -
1 cup celery, chopped (heart or stems with leaves)
02 -
1 cup carrots, sliced
03 -
1 medium onion, sliced
04 -
2 cups baby potatoes (Yukon Gold or red), halved
→ Meat
05 -
2.5 pounds chuck roast
→ Sauce
06 -
1 cup Catalina dressing
07 -
1 envelope (about 1 ounce) dry onion soup mix
# Step-by-Step Directions:
01 -
Arrange celery, carrots, onion, and baby potatoes evenly at the bottom of a 5-6 quart slow cooker.
02 -
Place the chuck roast on top of the vegetables in the slow cooker.
03 -
Combine Catalina dressing and dry onion soup mix in a bowl until well blended.
04 -
Pour the dressing mixture evenly over the chuck roast, ensuring full coverage.
05 -
Cover and cook on low for 8 hours, avoiding lifting the lid during cooking to retain heat and moisture.
06 -
Remove any excess fat, shred the roast if desired, and serve with the cooked vegetables and sauce.
# Helpful Hints:
01 -
For a sweeter glaze, add 2 tablespoons of brown sugar or honey to the dressing mix.
02 -
Slow cooking on low temperature yields the most tender meat; cooking on high may result in tougher texture.
03 -
Leftovers can be refrigerated up to 5 days or frozen for 3 months in airtight containers.