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.