Slow Cooker Catalina Roast Beef

Prep Time:10

Cook Time:8

Total Time:8 10

Step 1: Build the vegetable base - Add the diced celery, chopped carrots, sliced onion, and halved baby potatoes to the bottom of your slow cooker. Spread them out evenly so they cook at the same pace.
Step 2: Add the roast - Place the chuck roast directly on top of the vegetables. No need to brown it first unless you want to, this recipe works beautifully without that extra step.
Step 3: Mix the sauce - In a small bowl, whisk together the Catalina dressing and the dry onion soup mix until fully combined. This is where all that bold flavor starts.
Step 4: Pour it on - Pour the dressing mixture evenly over the roast, making sure some of it runs down over the vegetables too.
Step 5: Slow cook - Cover the slow cooker and cook on low for eight hours or on high for six hours. Low and steady gives you the most tender beef.
Step 6: Serve - Once done, the roast should be fork tender. You can slice it or shred it, then spoon the vegetables and sauce over the top. Serve hot and enjoy.

Substitutions

Chuck roast: Round roast or rump roast can work, though they may be slightly less tender.
Catalina dressing: French dressing or Russian dressing are great alternatives with a similar flavor profile.
Onion soup mix: A homemade mix of dried onion flakes, beef bouillon, and garlic powder works well.
Vegetables: Parsnips, mushrooms, or sweet potatoes can be swapped in or added.
Potatoes: Yukon gold or red potatoes hold up nicely in the slow cooker.

Spicy kick: Add red pepper flakes or a splash of hot sauce to the sauce mixture.
Herb lovers: Toss in fresh thyme, rosemary, or a bay leaf for extra savory notes.
Sweeter glaze: Stir in a couple tablespoons of brown sugar or honey for a richer sweetness.
Extra veggies: Add green beans or peas during the last hour of cooking.
Sandwich style: Shred the beef and serve it on toasted buns with extra sauce.

Layer smartly: Keep vegetables on the bottom so they cook evenly and absorb flavor.
Low is best: Cooking on low for the full eight hours gives the most tender results.
Slice or shred: The beef is tender enough for either, depending on how you want to serve it.
Use a large slow cooker: A six quart slow cooker works best so everything fits comfortably.
Serve with bread: Crusty bread or dinner rolls are perfect for soaking up the sauce.

Classic plate: Serve with the vegetables and plenty of sauce spooned over the top.
Over mashed potatoes: Add extra comfort with a bed of creamy mashed potatoes.
With egg noodles: Toss the sauce with noodles for a hearty twist.
Sandwiches: Pile shredded beef onto buns for an easy second meal.
With a simple salad: Balance the richness with something fresh and crisp.

Refrigerator: Store leftovers in an airtight container for up to four days.
Freezer friendly: Freeze in portions for quick future meals.
Reheat gently: Warm on the stove or microwave with extra sauce to keep it moist.
Make ahead: Prep vegetables the night before and refrigerate until morning.
Portion wisely: Divide into meal sized containers for easy lunches.

Servings: servings