Description
This Crockpot Catalina Roast Beef combines tender chuck roast with sweet carrots and potatoes, slow-cooked in a tangy sauce. Perfect for easy dinners that everyone loves!
Ingredients
Scale
- 2 stalks celery, diced
- 2 carrots, chopped into chunks
- 1 onion, sliced
- 1 pound baby potatoes, halved
- 3 pounds chuck roast
- 1 bottle (16 ounces) Catalina dressing
- 1 envelope (1 ounce) dry onion soup mix
Instructions
- Prepare your veggies by adding celery, carrots, onions, and potatoes to the slow cooker.
- Position the chuck roast on top of the veggies in the slow cooker.
- Mix Catalina dressing and dry onion soup mix, then drizzle over the roast.
- Cover and cook on low for 8 hours or high for 6 hours until tender.
- Serve sliced roast with veggies and drippings on the side.
Notes
For gluten-free options, use a gluten-free onion soup mix.
Sear the roast before slow cooking for added flavor.
Store leftovers in an airtight container for up to 4 days.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 5g
- Sodium: 880mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 33g
- Cholesterol: 85mg