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Crock Pot Catalina Roast Beef served with baby potatoes, green beans, and carrots in a rich sauce.
Daniel

Crock Pot Catalina Roast Beef

Tender, tangy roast beef that practically cooks itself in a sweet-and-sour Catalina dressing sauce - perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

For the Roast
  • 3 lb beef chuck roast well-marbled
  • 1.5 tsp kosher salt
  • 1 tsp black pepper freshly ground
  • 2 tbsp vegetable oil
For the Sauce
  • 1 cup Catalina salad dressing
  • 1 packet dry onion soup mix about 1 oz
  • 0.5 cup whole berry cranberry sauce
  • 0.5 cup beef broth low sodium preferred
  • 1 tbsp Worcestershire sauce

Equipment

  • 6-quart Slow Cooker
  • Large skillet

Method
 

Prep
  1. Pat the chuck roast completely dry with paper towels. Season all sides generously with salt and pepper. Heat oil in a large skillet over medium-high heat until shimmering. Sear the roast for 3-4 minutes per side until deeply browned. This step builds flavor - do not skip.
  2. In a medium bowl, whisk together Catalina dressing, onion soup mix, cranberry sauce, beef broth, and Worcestershire until mostly smooth. The cranberry sauce will break up into small bits - this is fine.
  3. Place the seared roast in the slow cooker. Pour the sauce mixture all over and around the meat, making sure some liquid gets underneath. Spoon a little sauce over the top of the roast.
  4. Cover and cook on LOW for 8 hours or HIGH for 4-5 hours, until the beef is fork-tender and easily shreds. Do not lift the lid during cooking - you will lose heat and moisture.
  5. Transfer the roast to a cutting board and let rest 10 minutes. Skim excess fat from the sauce if desired. Slice against the grain or shred with two forks. Serve with the sauce spooned over, alongside mashed potatoes or buttered egg noodles.

Notes

For a thicker sauce, transfer 2 cups of cooking liquid to a saucepan and simmer 10 minutes until reduced by half. Leftovers make incredible sandwiches - pile on crusty rolls with the sauce for dipping. This recipe doubles well for a crowd; use a larger 8-quart slow cooker and increase cooking time by 1 hour.