Slow Cooker Catalina Roast Beef

Beef Recipes Reading Time: 5 minutes
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This Slow Cooker Catalina Roast Beef is a flavorful twist on classic pot roast!

Tender chuck roast simmers low and slow with hearty veggies, tangy Catalina dressing, and savory onion soup mix, creating a rich sauce that’s both sweet and savory.

The beef comes out melt-in-your-mouth tender, while the vegetables soak up all the delicious flavor.

It’s an easy, no-fuss family dinner that feels cozy and comforting every time.

Slow Cooker Catalina Roast Beef

Serves: 4
Prep time: 10 minutes
Cook time: 8 hours

A plate of pot roast with shredded beef, potatoes, carrots, and green beans, garnished with parsley, sits on a striped cloth with kitchen utensils and a plant in the background.
Plate of pot roast with shredded beef, yellow potatoes, carrots, and green beans, garnished with chopped parsley.

How To Make Slow Cooker Catalina Roast Beef

A glass dish with raw beef, a plate of sliced carrots, onions, celery, and potatoes, a measuring cup of tomato sauce, and a bowl of flour on a white surface.

Ingredients

  • 2 stalks celery, diced
  • 2 carrots, chopped into chunks
  • 1 onion, sliced
  • 1 pound baby potatoes, halved
  • 3 pound chuck roast
  • 1 (16 ounce) bottle Catalina dressing
  • 1 (1 ounce) envelope dry onion soup mix
A plate of pot roast with shredded beef, potatoes, carrots, and green beans, garnished with chopped parsley.
A plate of pot roast with shredded beef, potatoes, carrots, and green beans is served on a striped napkin, with fresh parsley and wooden utensils in the background.

Step-by-Step Guide

1. To the slow cooker add the celery, carrots, onions and baby potatoes.

2. Place the chuck roast on top.

3. Whisk together the catalina dressing and dry onion soup mix.

A slow cooker with chopped potatoes, carrots, onions, and celery, a glass dish with raw beef, and a measuring cup of tomato sauce topped with dried onions on a marble surface.

4. Pour the dressing mix over the roast.

A slow cooker filled with potatoes, carrots, onions, and a piece of meat covered in red sauce, ready to be cooked.

5. Cover and cook on low 8 hours or high 6 hours.

Shredded pot roast with baby potatoes in a slow cooker, topped with chopped herbs and a drizzle of sauce.

6. Serve!

A hand lifts a serving of pot roast with potatoes, carrots, and gravy from a slow cooker using a large spoon.
A plate of pot roast with shredded beef, potatoes, carrots, and green beans, garnished with herbs, sits on a striped napkin with fresh parsley in the background.

Tips & Tricks

  • Layer smartly – Place veggies on the bottom so they cook evenly and absorb the juices.
  • Low and slow – Cooking on low for the full 8 hours gives the most tender roast.
  • Shred or slice – The beef will be tender enough to shred, but you can slice it for a more traditional roast presentation.
  • Use a large slow cooker – Make sure yours is at least 6 quarts to fit everything comfortably.
  • Serve with bread – Crusty bread or dinner rolls are perfect for soaking up the sauce.
A hand holds a ladle filled with shredded beef, sliced carrots, potatoes, and gravy over a slow cooker.
A plate of pot roast with shredded beef, baby potatoes, carrots, and green beans, garnished with parsley, sits on a wooden board next to a vase of fresh herbs.

Substitutions

  • Chuck roast – Round roast, rump roast, or even pork shoulder can work too.
  • Catalina dressing – Swap with French dressing or Russian dressing for a similar sweet-tangy flavor.
  • Onion soup mix – Use a homemade blend of dried onion flakes, beef bouillon, and garlic powder if you don’t have a packet.
  • Veggies – Try parsnips, sweet potatoes, or mushrooms in place of (or in addition to) carrots and potatoes.
  • Potatoes – Yukon golds or red potatoes hold up best, but russets can be used if cut larger.
Shredded pot roast with baby potatoes, garnished with chopped herbs and drizzled with red sauce.
A plate of pot roast with shredded beef, potatoes, and carrots garnished with parsley, set on a striped cloth with fresh herbs in the background.

Variations

  • Spicy Kick – Add red pepper flakes or a splash of hot sauce to the dressing mix.
  • Herb Lovers – Toss in fresh thyme, rosemary, or bay leaves for a more savory flavor.
  • Glazed Roast – Mix in a couple tablespoons of brown sugar or honey for a sweeter glaze.
  • One-Pot Meal – Stir in green beans or peas during the last hour for extra veggies.
  • Sandwich Style – Shred the beef and pile onto toasted buns with a little of the Catalina sauce for a tangy twist on shredded beef sandwiches.
A hand uses a ladle to serve beef pot roast with carrots and potatoes from a slow cooker.
A plate of pot roast with shredded beef, baby potatoes, and carrots, garnished with chopped parsley, sits on a striped napkin with fresh herbs in the background.

Slow Cooker Catalina Roast Beef

Print Recipe
A plate of pot roast with shredded beef, potatoes, carrots, and green beans, garnished with parsley, sits on a striped napkin with fresh herbs in the background.
Prep Time:10 minutes
Cook Time:8 hours
Total Time:8 hours 10 minutes

Ingredients

  • 2 stalks celery diced
  • 2 carrots chopped into chunks
  • 1 onion sliced
  • 1 pound baby potatoes halved
  • 3 pound chuck roast
  • 1 (16 ounce) bottle Catalina dressing
  • 1 (1 ounce) envelope dry onion soup mix

Instructions

  • To the slow cooker add the celery, carrots, onions and baby potatoes.
  • Place the chuck roast on top.
  • Whisk together the catalina dressing and dry onion soup mix.
  • Pour the dressing mix over the roast.
  • Cover and cook on low 8 hours or high 6 hours.
  • Serve!

Notes

Tips & Tricks

  • Layer smartly – Place veggies on the bottom so they cook evenly and absorb the juices.
  • Low and slow – Cooking on low for the full 8 hours gives the most tender roast.
  • Shred or slice – The beef will be tender enough to shred, but you can slice it for a more traditional roast presentation.
  • Use a large slow cooker – Make sure yours is at least 6 quarts to fit everything comfortably.
  • Serve with bread – Crusty bread or dinner rolls are perfect for soaking up the sauce.

Substitutions

  • Chuck roast – Round roast, rump roast, or even pork shoulder can work too.
  • Catalina dressing – Swap with French dressing or Russian dressing for a similar sweet-tangy flavor.
  • Onion soup mix – Use a homemade blend of dried onion flakes, beef bouillon, and garlic powder if you don’t have a packet.
  • Veggies – Try parsnips, sweet potatoes, or mushrooms in place of (or in addition to) carrots and potatoes.
  • Potatoes – Yukon golds or red potatoes hold up best, but russets can be used if cut larger.

Variations

  • Spicy Kick – Add red pepper flakes or a splash of hot sauce to the dressing mix.
  • Herb Lovers – Toss in fresh thyme, rosemary, or bay leaves for a more savory flavor.
  • Glazed Roast – Mix in a couple tablespoons of brown sugar or honey for a sweeter glaze.
  • One-Pot Meal – Stir in green beans or peas during the last hour for extra veggies.
  • Sandwich Style – Shred the beef and pile onto toasted buns with a little of the Catalina sauce for a tangy twist on shredded beef sandwiches.
A ladle lifts pot roast with potatoes, carrots, and onions in a rich sauce from a slow cooker.
Shredded pot roast with baby potatoes, topped with fresh herbs and drizzled with red sauce.

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