Saturday, June 26, 2010

Catalina Roast

I made this for Father's Day. It was very good. The french dressing made a tangy gravy. We all like it.

Catalina Roast
Dianne Sprock GCN church cookbook

4 lb rump roast( I used a Chuck Roast)
8 oz Catalina salad dressing(I used homemade French dressing)
1/2 c water
1 onion, sliced
1 T parsley flakes
salt and pepper
1 c celery, diced
1 envelope brown gravy mix

Salt and pepper meat. Put in large container with cover--or a ziploc bag. Mix salad dressing, water and parsley together. Pour over meat. Refrigerate, covered, overnight.

Put celery and onion in the bottom of a crockpot. Place meat on top of the vegetables. Add dry gravy packet to marinade and pour over the roast. Cook on high for 4-5 hours, low 8 hours.

This can be done in a 300 degree oven for 2.5-3.5 hours.

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