ITALIAN DRESSING POT ROAST
This is my husbands favorite – ever, ever. I don’t remember when I first made this or where I got the inspiration – maybe it was his Gramma, way back in the day – can’t recall, but have been doing it like this for years. It’s SO easy and always turns out great.
I use a crock pot. I’ve done it in the oven, and I suppose an Instant Pot would be fabulous. The MAIN thing is to cook this low and slow for as long as possible. I’m not talking until it’s just “done”. I’m talking when you get a fork NEAR it, it falls apart in utter and total surrender!
When I worked at an assisted living facility, I did this with big cuts of chuck roast, I’ve used a small 1-pounder, or even two snuggled in the pot together, and I’ve done it with chuck steak. Because this doesn’t require slicing or anything fancy like that – any old cut will work.
The secret is the Italian Dressing – full of spices already, so that part’s done – and it has vinegar, which will make the beef super tender. Throw in any vegetables you have around, or nothing at all. I usually use onions, celery, carrots and potatoes.
For this blog I used Lite Italian Dressing. In real life, I use the regular, simply because I just do. (And, really, I discard most of the liquid in the pot after removing the meat. I’ve never tried to make gravy with it…not sure about that.) When the roast is done, it will fall apart when you gently try to separate it with a fork – and not just on the edges – even in the middle of the roast. I scoop it out with a large slotted spatula (like for fish) or a large slotted spoon.
Anyway…it’s good. Husband-falling-on-the-floor-after-first-bite-good. Of course, he IS a drama king, so….
3 pound boneless chuck roast – see above notes for other ideas
1-2 cups (16 oz bottle for a large roast) Lite Italian Dressing – doesn’t matter what brand, but Kraft Zesty is great
Onions, celery, carrots, potatoes – large chunks
Preheat crock pot on high (or oven to 275 degrees). Drizzle two or three tablespoons of the dressing on the bottom of the crock pot’s pot or a large, deep casserole. Add the meat and veggies – no particular order. Pour at least 1 cup of dressing over the whole thing. For a larger cut of meat – use more dressing, even the whole bottle. For a chuck steak or small roast, I usually use 3/4 cup, or so. Doesn’t really matter at all.
Cover tightly and cook on high, in crock pot, until it is bubbling a lot, then turn to low. My pot is older and doesn’t have a tight fitting lid so I even cover the whole thing with a couple kitchen towels. If you need the meal sooner than later, keep it on high, but I like to cook this on low for several hours – like 7-8, depending on the size of the meat, of course.
In the oven, 275 degrees for several hours. Instant pot – no clue.
It’s done when it falls apart very easily. This makes a lot of it’s own juice, so if left covered tightly, it will NEVER dry out. I turn the meat now and then, just so all parts of the roast are, at one point, sitting in the liquid. Makes approx 10 (weight loss surgery-size) servings.
Per Serving: 275 Cal; 30 g Protein; 15 g Tot Fat; 2 g Carb; 0 g Fiber; 1 g Sugar; 283 mg Sodium
(I use AccuChef for my stats.)