Crockpot Catalina Pot Roast and Veggies

Oct 14

When a subscriber left a comment asking me to be the “guinea pig” and try the Catalina pot roast recipe floating around the internet, I accepted the challenge! I saw several different versions so I kind of combined them to make my own.

This makes about 6-8 servings (depending on the size of your roast).

NOTES Add whatever veggies you prefer!

*If you want to watch the video of this being made, this recipe starts at the 5:33 mark.

We were shocked at how great these flavors were with the roast!

Ingredients

1 (2–4 lb) chuck roast
1 (8 oz) bottle Catalina dressing
1 packet beefy onion soup mix
1 onion, sliced
1 lb baby potatoes, or 4–5 medium potatoes cut into chunks
2 carrots, cut into large chunks
2 celery stalks, cut into large chunks

Here’s how to make it

Place the sliced onions in the bottom of your slow cooker to create a bed for the roast.
In a bowl, whisk together 8 ounces of Catalina dressing and the beefy onion soup mix until well combined.
Place the chuck roast on top of the onions in the slow cooker. Add the potatoes, carrots, and celery around the sides of the roast.
Pour the Catalina and onion soup mix evenly over the roast and vegetables.
Cover the slow cooker and cook on low for 8 hours or on high for 4–5 hours, until the beef is fork-tender and the vegetables are soft.
Shred or slice the beef and serve with the vegetables and the delicious tangy sauce.