I fell in love with that little island off the coast of Los Angeles when I was in high school. The family of my then girlfriend owned a sailboat and I was able to accompany them to Catalina multiple times through each year.

One summer when I was home from college, I worked for a ferry company that took passengers over to the island and when not working, I could go over for free. I took regular advantage of that perk.

Tangy Pot Roast

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This roast brings another kind of Catalina to use, Catalina salad dressing.

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The slow cooker is great for having a hearty dinner on a weeknight.

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Full of flavor!

Tangy Pot Roast

Prep Time: 15 min | Cook Time: 420 min


3 medium potatoes, thinly sliced
1-1/3 cups thinly sliced fresh carrots
2/3 cup sliced onion
1 boneless beef chuck roast (3 pounds)
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup Catalina salad dressing
1/4 cup dry red wine or beef broth


1. Place the potatoes, carrots and onion in a 5-qt. slow cooker. Cut roast in half; rub with salt and pepper. Place over vegetables. Combine salad dressing and wine; pour over roast.

2. Cover and cook on low for 7-8 hours or until meat is tender. Skim fat from cooking juices; thicken juices if desired. Yield: 6 servings.

Nutritional Info: 6 ounces cooked beef with 2/3 cup vegetables and 1/3 cup cooking juices equals 572 calories, 28 g fat (9 g saturated fat), 147 mg cholesterol, 772 mg sodium, 28 g carbohydrate, 3 g fiber, 47 g protein.


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Categories: Beef 2, kosher, Low Carb, Main Dish 3, Recipes, Slow Cooker, Wine

Author:The Ranting Chef

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