Italian Dressing Pot Roast Recipe, Easy To Make!September 11, 2017
This is my husband's 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 – I can’t recall, but I've been doing this dish 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 about 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. Since this recipe 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 is done – and it has vinegar, which will make the beef super tender. Next, throw in any vegetables you have around, or nothing at all. I usually use onions, celery, carrots, and potatoes. For this recipe, I use Lite Italian Dressing. I discard most of the liquid in the pot after removing the meat. I’ve never tried to make gravy with it so I'm 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, very good. Husband-falling-on-the-floor-after-the-first-bite-good. Of course, he IS a drama king, so….(LOL).
Italian Dressing Pot Roast Recipe
Makes approx 10 (weight loss surgery-size) servings
- 3-pound boneless chuck roast – see above notes for other ideas of cuts of meat
- 1-2 cups (16-ounce bottle for a large roast) Lite Italian Dressing – it doesn’t matter what brand
- Onions, celery, carrots, potatoes, in large chunks
- Preheat crock pot on high (or an oven to 275 degrees). Drizzle two or three tablespoons of the dressing on the bottom of the pot of the crock pot or a large, deep casserole dish.
- Add the meat and veggies – no particular order.
- Pour at least 1 cup of dressing over the meat and veggies. For a larger cut of meat – use more dressing, even the whole bottle. As an example, for a chuck steak or small roast, I usually use approximately 3/4 cup.
- Cover tightly and cook on high, in the crock pot, until it is bubbling, 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.)
- If you're preparing in an oven, set to 275 degrees for several hours.
It’s done when it falls apart very easily. This makes a lot of its 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.
Nutritional Info Per Serving
Calories 275; Carbohydrates 2 grams; Fat 15 grams; Protein 30 grams
ABOUT THE AUTHORLinda Farnsworth had RNY in 2004 and lost 208 pounds. Linda loves to cook and create recipes, so she was concerned with her new way of life that hobby would be behind her. On her blog, Eating Well...Living Thin, you will find something that everyone you cook for will love plus serving suggestions. She now believes healthy eating CAN include comfort food!,
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