1 (4 pound) boneless
chuck roast
Salt, black pepper and red pepper, to taste
1 (8 ounce) bottle Catalina salad dressing
1/2 cup red wine
1 onion, thickly sliced
2 ribs celery, thickly sliced
1 teaspoon parsley flakes
1 (0.87 ounce) package brown gravy mix
6 new potatoes, halved or quartered
4 carrots, cut into (2-inch) lengths
1 onion, quartered
1 small bell pepper, thickly sliced
Rinse, dry and season meat with salt, black pepper and red pepper. Combine salad
dressing, wine, sliced onion, celery, parsley flakes and brown gravy mix. Pour
over meat and marinate overnight, in refrigerator, in tightly covered bowl. Do
not use metal container.
When ready to bake, remove meat, reserving marinade and vegetables, and place
meat in lightly oiled Dutch oven. Brown on all sides. Pour marinade and
vegetables over meat. Add the potatoes, carrots, quartered onion and bell
pepper. Cover pot. Bake in a preheated 300 to 325 degree F oven for 2 1/2 to 3
hours or until fork tender.
