Crock Pot Catalina Beef (Printer-Friendly)
Hearty slow-cooked beef with veggies and tangy Catalina dressing, delivering melt-in-your-mouth tenderness.
# What You’ll Need:
→ Vegetables
01 -
3 celery stalks, chopped
02 -
4 medium carrots, peeled and sliced
03 -
1 large onion, sliced
04 -
450 grams (1 pound) baby potatoes (Yukon Gold or red), halved
→ Meat
05 -
1.1 to 1.4 kg (2.5 to 3 pounds) chuck roast
→ Sauce
06 -
475 ml (16 fl oz) Catalina dressing
07 -
1 packet (about 28 grams or 1 ounce) dry onion soup mix
# Steps to Make This:
01 -
Place chopped celery, sliced carrots, sliced onion, and halved baby potatoes evenly at the bottom of a 5 to 6-quart slow cooker to ensure even cooking and flavor absorption.
02 -
Set the chuck roast on top of the arranged vegetables in the slow cooker.
03 -
In a separate bowl, thoroughly mix the Catalina dressing with the dry onion soup mix until fully blended.
04 -
Evenly pour the dressing mixture over the chuck roast covering all surfaces to infuse flavor.
05 -
Cover the slow cooker and cook on low heat for 8 hours without removing the lid to maintain temperature and ensure tender meat.
06 -
Once cooked, shred the roast removing any excess fat and serve hot with the vegetables and sauce.
# Additional Notes:
01 -
For a sweeter glaze, add 2 tablespoons of brown sugar or honey to the dressing mixture before pouring over the roast.
02 -
Additional vegetables like parsnips, mushrooms, green beans, or peas can be added to increase variety.
03 -
Cooking on low for a full 8 hours yields the most tender meat; avoid cooking on high to prevent toughness.
04 -
Leftovers should be cooled, transferred to an airtight container, refrigerated for up to 5 days, or frozen for up to 3 months.