Tender Crock Pot Catalina Beef

Crock Pot Catalina Roast Beef is the kind of meal that comes together effortlessly and rewards you with tender, flavorful beef and wholesome vegetables all cooked low and slow. Using a simple handful of ingredients, this roast melts in your mouth with a tangy, sweet sauce that really elevates a humble chuck roast into something special.

I first made this on a chilly weekend and was amazed how a few simple components transformed into the most tender roast I'd ever had. Now it's a regular on my meal plan when I want a fuss-free hearty dish that everyone loves.

Ingredients

• Celery: From the heart or stems both add a mild freshness that enhances the vegetable base
• Carrots: Bring natural sweetness and color, look for firm and bright carrots
• Onions: Are key for depth of flavor using yellow onions works well as they caramelize nicely over hours
• Baby potatoes: Such as Yukon Gold or red potatoes hold their shape nicely during slow cooking, smaller sizes cook more evenly
• Chuck roast: Around two to three pounds is ideal for tender shredding look for good marbling which means more flavor and juiciness
• Catalina dressing: Lends the signature sweet and tangy glaze that makes this dish unique, substitutions like French or Russian dressing work if needed
• Dry onion soup mix: Adds umami and savory richness, or you can make a quick version yourself with dried onion flakes and beef bouillon

Instructions

Add Vegetables to Slow Cooker:

Place chopped celery, carrots, peeled or halved baby potatoes, and sliced onions evenly across the bottom of a 5 to 6—quart slow cooker. Distributing them evenly helps them cook uniformly and soak up all the beautiful sauce.

Place Chuck Roast on Top:

Lay the chuck roast gently over the bed of vegetables. This allows the meat juices to drip down and flavor the veggies as they cook together.

Mix Sauce:

In a separate bowl, thoroughly combine the Catalina dressing with the dry onion soup mix until fully blended. This creates a thick, flavorful sauce that will tenderize the meat.

Pour Sauce Over Roast:

Carefully pour the dressing and soup mix mixture evenly over the roast, making sure to cover it well so the flavors can penetrate the beef.

Cook Low and Slow:

Cover the slow cooker with its lid and cook on low for eight hours. Resist the urge to remove the lid while cooking because every time you lift it, heat escapes and slows down the cooking process, resulting in less tender meat.

Shred and Serve:

When the cooking time is up, remove the roast to a cutting board and shred the beef with two forks, discarding any fatty bits. Spoon the vegetables and sauce onto plates and serve with the shredded beef.

One ingredient I love is the dry onion soup mix which adds a burst of savory goodness that really rounds out the flavor of the meat and sauce. I remember my first time making this at a family gathering and everyone being surprised how snackable and flavorful the roast was even after several hours of slow cooking. It quickly became a requested dish afterward and a comfort food staple for us.

Storage Tips

Cool leftovers completely before storing in airtight containers for up to five days in the refrigerator. This roast freezes well for up to three months, and you can thaw overnight in the fridge and reheat gently on the stove or in the microwave to avoid drying out the beef.

Ingredient Substitutions

Try French dressing or Russian dressing if Catalina is not available—they provide a similar sweet tang that works well here. If you don’t have dry onion soup mix, make a simple blend with dried onion flakes, beef bouillon granules, and a pinch of garlic powder.

Serving Suggestions

Serve with green beans, crusty garlic bread, or dinner rolls to soak up all the wonderful sauce. Make it a full meal by plating the shredded beef with the cooked vegetables and plenty of sauce for dipping bread.

This Crock Pot Catalina Roast Beef is a fuss-free way to get tender, saucy meat with minimal effort. Serve it with crusty bread to soak up every last bit of sauce.

FAQs About This Recipe

→ What sides pair well with this dish?

Green beans, crusty garlic bread, dinner rolls, or a fresh side salad complement the tender meat and rich sauce perfectly.

→ Can I use different cuts of meat?

Yes, consider round roast, rump roast, or pork shoulder. Tougher cuts work well with slow cooking to achieve tender results.

→ What vegetables can I add for extra flavor?

Try adding mushrooms, parsnips, green beans, or peas during the last hour of cooking for variety and depth.

→ Is a sweeter glaze possible?

Yes, adding brown sugar or honey adds a touch of sweetness that balances the tangy dressing.

→ Should the beef be shredded or sliced?

Both options work well; shredding creates a rustic texture, while slicing offers a classic presentation.

→ What is the best cooking temperature and time?

Cooking on low for about 8 hours is ideal for tender, juicy meat. High heat may produce a tougher texture.

→ How should leftovers be stored?

Store cooled leftovers in airtight containers in the refrigerator for up to 5 days or freeze up to 3 months.