Crock Pot Catalina Beef (Printer-Friendly)
Slow-cooked chuck roast with Catalina dressing and hearty vegetables for a tender, savory meal.
# What You'll Need:
→ Vegetables
01 -
2 celery stalks, trimmed and chopped
02 -
3 medium carrots, peeled and cut into chunks
03 -
1 medium onion, sliced
04 -
450 grams (1 lb) baby potatoes, halved or whole if small
→ Meat
05 -
1.2 to 1.4 kg (2.5 to 3 lbs) beef chuck roast
→ Sauce and Seasoning
06 -
480 ml (16 fl oz) Catalina dressing
07 -
1 packet (28 grams) dry onion soup mix
# Steps to Follow:
01 -
Place the chopped celery, carrots, sliced onion, and baby potatoes in the base of a 5-6 quart slow cooker, spreading them evenly.
02 -
Place the beef chuck roast atop the bed of vegetables in the slow cooker.
03 -
In a bowl, combine the Catalina dressing with the dry onion soup mix, stirring until fully blended.
04 -
Pour the dressing mixture evenly over the chuck roast and vegetables. Cover the slow cooker with its lid and cook on the low setting for 8 hours without lifting the lid to ensure tenderness.
05 -
After cooking, remove the roast from the slow cooker, discard any excess fat, and shred the meat using two forks. Serve hot with the cooked vegetables and sauce.
# Extra Suggestions:
01 -
Avoid lifting the slow cooker lid during cooking as it extends the cooking time and affects meat tenderness.