Description
A delicious slow-cooked chuck roast with vegetables, perfect for a comforting meal.
Ingredients
Scale
- 2 stalks celery, diced
- 2 carrots, chopped into chunks
- 1 onion, sliced
- 1 pound baby potatoes, halved
- 2–3 pounds chuck roast
- 16 ounces Catalina dressing (or French or Russian dressing)
- 1 ounce packet dry onion soup mix
Instructions
- Add 2 stalks celery, diced, 2 carrots, chopped into chunks, 1 onion, sliced and 1 pound baby potatoes, halved to the bottom of a 5-6 quart slow cooker.
- Place 2-3 pound chuck roast on top of the vegetables.
- In a bowl, mix together 16 ounce bottle Catalina dressing and 1 ounce packet dry onion soup mix.
- Pour the mixture evenly over the chuck roast.
- Cover and cook on low for 8 hours. Note: DO NOT open the lid while cooking. Just cover and let it cook. Every time you remove the lid to check on it, it will take longer to cook and may not come out as tender.
- When ready, shred the meat (remove any fatty bits) then serve!
Notes
- Make sure to keep the lid on during cooking for best results.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 110mg