Catalina Pot Roast Food

CATALINA CHICKEN

Steps:

• In a large nonstick skillet, brown chicken in oil. Transfer to a shallow baking dish coated with cooking spray. Combine the salad dressing, soup mix and jelly; pour over chicken. , Bake, uncovered, at 350° for 25-30 minutes or until a thermometer reads 170°.

PRAIRIELAND POT ROAST

Steps:

• Season meat with salt and pepper; cook in 1/4 cup dressing in Dutch oven on high heat 6 to 8 min. or until browned on both sides. Add onions; cook 5 to 6 min. or until caramelized, stirring occasionally.
• Add remaining dressing, potatoes, carrots and enough water to come 3/4 the way up side of meat. Bring to boil; cover. Simmer on low heat 2 hours or until meat and vegetables are tender.
• Remove meat from pan; cut across the grain into thin slices. Serve meat and vegetables topped with pan drippings and parsley.

CATALINA POT ROAST

Steps:

• Brown the roast in 1/4 cup of the dressing.
• Add the remaining dressing and 1/2 cup water.
• Cover and simmer for two (2) hours and fifteen (15) minutes.
• Add the onions, potatoes and olives and continue simmering for 45 minutes or until the meat and vegetables are tender.
• Remove the meat and vegetables from the pan, leaving the hot liquid.
• Add the remaining 1/4 cup of water to the flour, stirring until well blended.
• Gradually add the flour/water mixture to the hot liquid in the pan, stirring constantly, until the mixture thickens.
• Simmer three (3) more minutes, stirring constantly.
• Serve the gravy with the roast and vegetables.

POT ROAST CARIBE

Steps:

• Heat the oil in a large skillet over medium-high heat. Place the roast into the hot oil and cook, turning frequently, until browned on all sides. Remove from the skillet and place in a slow cooker.
• Cook garlic and onions in the skillet in the meat drippings until tender. Stir in the salt and tomato sauce. Combine the sugar, flour, cocoa powder, chili powder, oregano, cumin, coriander, cinnamon, and orange zest; stir into the tomato sauce. Pour the tomato sauce over the roast in the slow cooker. Add potatoes, carrots and celery. Cover, and cook on Low for 6 to 8 hours, or until meat is tender. Garnish with sliced almonds before serving.

CRANBERRY POT ROAST BY MICHELLE

Steps:

• Heat vegetable oil in a large skillet over medium-high heat. Place beef chuck roast into the skillet and sear until browned on each side. Remove from heat and set aside. Combine tomato sauce, cranberry sauce, horseradish, mustard, cider vinegar, and red wine in a large pot or dutch oven and bring to a boil over medium-high heat. Place roast into the pot and cover. Reduce heat to low and simmer until beef is tender, 2 to 3 hours, basting and turning roast occasionally.
• Place roast on a large platter. Cover the meat with two layers of aluminum foil, and allow to rest in a warm area for 10 minutes. Meanwhile, increase heat to medium-high and allow the sauce to reduce to desired consistency. Slice the roast and serve with sauce.

SPANISH POT ROAST

Steps:

• Brown meat in 1/4 c dressing.
• Add remaining dressing and 1/2 c water.
• Cover.
• Simmer 2 hours and 15 minutes.
• Add onions, potatoes and olives.
• Continue simmering 45 minutes, until meat and vegetables are tender.
• Remove meat and vegetables to warm, serving platter.
• Gradually add remaining 1/4 c water to flour.
• Stir until well blended.
• Gradually add flour mixture to hot liquid in pan.
• Cook, stirring constantly until mixture boils and thickens.
• Simmer 3 minutes, stirring constantly.
• Serve with meat and vegetables.

TANGY POT ROAST

Steps:

• Place the potatoes, carrots and onion in a 5-qt. slow cooker. Cut roast in half; rub with salt and pepper. Place over vegetables. Combine salad dressing and wine; pour over roast. , Cover and cook on low for 7-8 hours or until meat is tender. Skim fat from cooking juices; thicken juices if desired.

SPANISH-STYLE POT ROAST

Steps:

• Heat oven to 325°F.
• Brown meat in 1/4 cup dressing in ovenproof Dutch oven on medium-low heat. Add remaining ingredients; cover.
• Bake 2 to 2-1/2 hours or until meat is tender.
• Remove meat and vegetables from pan, reserving juices in pan. Cut meat across the grain into thin slices. Serve meat and vegetables topped with pan drippings.