Tangy Pot Roast

Prep: 15 min. Cook: 7 hours Yield: 6 Servings 15 420 435 Ingredients 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 Directions 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. 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 Facts 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. Light-Bodied Red Wine Enjoy this recipe with a light-bodied red wine such as Pinot Noir.