Roast Beef Recipes
German Pot Roast
Yield: 6 to 8 servings
Ingredients
- 1 (4 pound) boneless chuck roast
- Salt, black pepper and red pepper, to taste
- 1 (8 ounce) bottle Catalina salad dressing
- 1/2 cup red wine
- 1 onion, thickly sliced
- 2 ribs celery, thickly sliced
- 1 teaspoon parsley flakes
- 1 (0.87 ounce) package brown gravy mix
- 6 new potatoes, halved or quartered
- 4 carrots, cut into (2-inch) lengths
- 1 onion, quartered
- 1 small bell pepper, thickly sliced
Instructions
- Rinse, dry and season meat with salt, black pepper and red pepper.
- Combine salad dressing, wine, sliced onion, celery, parsley flakes and brown gravy mix. Pour over meat and marinate overnight, in refrigerator, in tightly covered bowl. Do not use metal container.
- When ready to bake, remove meat, reserving marinade and vegetables, and place meat in lightly oiled Dutch oven. Brown on all sides.
- Pour marinade and vegetables over meat. Add the potatoes, carrots, quartered onion and bell pepper. Cover pot.
- Bake in a preheated 300 to 325 degrees F oven for 2 1/2 to 3 hours or until fork tender.