Description
This Crockpot Catalina Roast Beef is a comforting dish, featuring tender beef, fresh veggies, and a delicious sweet and tangy sauce—perfect for family dinners!
Ingredients
Scale
- 2 stalks celery, diced
- 2 carrots, chopped into chunks
- 1 onion, sliced
- 1 pound baby potatoes, halved
- 3 pounds chuck roast
- 16 ounces Catalina dressing
- 1 ounce onion soup mix
Instructions
- Dice the celery, chop the carrots, slice the onion, and halve the baby potatoes; arrange veggies in the crockpot.
- Place the chuck roast on top of the vegetable bed in the crockpot.
- Whisk together the Catalina dressing and onion soup mix; pour over the roast and veggies evenly.
- Cover and cook on low for 8 hours or high for 6 hours until the beef is tender.
- Slice the roast and serve with veggies, drizzling with sauce.
Notes
Store leftovers in an airtight container in the fridge for 3-4 days or freeze for up to 3 months.
Reheat leftovers on low heat on the stovetop or in a microwave until warmed throughout.
Feel free to add additional vegetables like bell peppers or mushrooms for extra flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 90mg
