Introduction

Oh, the aroma! There’s something magical about a slow-cooked roast filling your home with a comforting scent. This Crockpot Catalina Roast Beef recipe is one of those dishes that just wraps you up in a warm hug. It’s the kind of meal that brings back sweet memories, whether it’s from your childhood kitchen or a gathering with loved ones. And the best part? It’s ridiculously easy to make, perfect for those busy weeknights when you want a hearty, delicious dinner without all the fuss.

Why You’ll Love This Recipe

Fast Prep, Slow Cooker Magic: Seriously, you’ll spend more time dreaming about dinner than actually making it!
Effortlessly Easy: Just a few simple steps and your slow cooker does all the heavy lifting.
The Perfect Potluck/Gift: This roast is a crowd-pleaser and travels beautifully, making it a fantastic dish to share.
Guaranteed to Please Everyone: From picky eaters to seasoned foodies, this tender, flavorful roast is a hit with all ages.

Ingredients

Gather ’round, friends! Here’s what you’ll need for this simple yet sensational roast. Don’t worry, it’s all readily available at your local grocery store.

2 stalks celery, diced: These add a subtle, earthy flavor and a bit of texture to the base.
2 carrots, chopped: Sweet and hearty, carrots soften beautifully and soak up all those delicious flavors.
1 onion, sliced: Onions are flavor powerhouses, caramelizing a bit to add depth.
1 pound baby potatoes, halved: Little gems that become tender and melt-in-your-mouth delicious. No peeling required!
3 pound chuck roast: The star of the show! Chuck roast is perfect for slow cooking as it becomes incredibly tender.
1 (16 ounce) bottle Catalina dressing: This is where the magic happens! The sweet and tangy dressing infuses the roast with incredible flavor and moisture.
1 (1 ounce) envelope dry onion soup mix: This little packet packs a serious punch of savory goodness and helps thicken the sauce.

How to Make It

Alright, let’s get this flavor party started! Grab your slow cooker and let’s make some magic happen.

Veggie Bedtime: First things first, get your veggies ready! Place the diced celery, chopped carrots, sliced onion, and those lovely halved baby potatoes right into the bottom of your slow cooker. This creates a cozy bed for our roast.
Roast on Top: Now, gently place your beautiful 3-pound chuck roast right on top of all those colorful veggies. Think of it as tucking it in for a long, delicious nap.
Dressing Delight: Time for the star ingredient! Open up that bottle of Catalina dressing and pour it all over the chuck roast. Make sure it gets a good coating – this is where all that amazing flavor comes from.
Soup’s On: Grab that envelope of dry onion soup mix and sprinkle it evenly over the roast and the dressing. This will help create a savory crust and a wonderfully thick sauce.
Cover and Cook: Pop the lid on your slow cooker nice and snug. Now you have two options: cook it on LOW for a longer, more leisurely 8-10 hours, or if you’re a bit short on time, you can cook it on HIGH for about 4-5 hours. The goal is for the roast to be fork-tender, practically falling apart.

Substitutions & Additions

This recipe is fantastic as is, but sometimes a little tweak makes it even more you! Here are some ideas to get your creative juices flowing:

Dressing Swap: Not a Catalina fan? You could try a Thousand Island dressing for a similar sweet and tangy vibe, or even a simple Italian dressing for a more herbaceous profile.
Potato Power: Feel free to swap the baby potatoes for quartered red or Yukon Gold potatoes. You can also add other root vegetables like parsnips or sweet potatoes.
A Splash of Something Extra: Want to elevate the sauce? A splash of Worcestershire sauce or a tablespoon of Dijon mustard can add an extra layer of savory depth.
Herbal Notes: For a fresher taste, toss in a sprig of fresh rosemary or thyme with the vegetables before cooking.

Tips for Success

We all have those little kitchen moments! Here are a few tips to ensure your Crockpot Catalina Roast Beef turns out perfectly every single time:

Don’t Overcrowd: Make sure your slow cooker isn’t packed too full. The roast needs a little room to cook evenly.
Low and Slow is Key: While high heat works, cooking on low for longer generally yields a more tender and flavorful result. Patience is a virtue, especially when it comes to roast!
Check for Tenderness: The cooking time can vary depending on your slow cooker and the size of your roast. Always check for tenderness with a fork. If it’s not falling apart easily, give it a little more time.
Prep Ahead: You can chop all your vegetables and place them in a freezer-safe bag the night before. In the morning, just dump the veggies, the roast, and the liquids into your slow cooker. Easy peasy!

How to Store It

Leftovers are a good thing! This roast tastes even better the next day.

Once your roast has cooled, transfer any leftovers to an airtight container. You can store it in the refrigerator for up to 3-4 days. It reheats beautifully in the microwave or on the stovetop over low heat. If you’re feeling ambitious, the leftover shredded roast is fantastic in sandwiches or even tacos!

FAQs

Can I use a different cut of beef?: Chuck roast is ideal for slow cooking because it has a good amount of marbling and connective tissue that breaks down into tender deliciousness. While other cuts might work, they might not yield the same melt-in-your-mouth texture.
What can I serve with this roast?: This roast is practically a meal in itself with the veggies and potatoes! However, it’s also wonderful served with a simple side salad, some crusty bread for sopping up that amazing sauce, or even a dollop of sour cream.
Does the Catalina dressing make the roast sweet?: Yes, the Catalina dressing does add a touch of sweetness and tanginess. If you prefer less sweetness, you could try a 50/50 mix of Catalina and a more savory dressing, or even reduce the amount of Catalina dressing slightly.

Crockpot Catalina Roast Beef

A comforting and easy slow cooker recipe for a flavorful chuck roast infused with Catalina dressing and savory onion soup mix, served over tender vegetables and potatoes.

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Prep Time 15

Cook Time 8

Servings 6 people

Equipment

Slow Cooker

Ingredients

Vegetables

2 stalks celery diced
2 carrots chopped
1 onion sliced
1 pound baby potatoes halved

Main Ingredients

3 pound chuck roast
16 ounce Catalina dressing bottle
1 ounce dry onion soup mix envelope

Instructions

Place the diced celery, chopped carrots, sliced onion, and halved baby potatoes into the bottom of your slow cooker.
Gently place the chuck roast on top of the vegetables.
Pour the Catalina dressing all over the chuck roast.
Sprinkle the dry onion soup mix evenly over the roast and dressing.
Cover and cook on LOW for 8-10 hours or on HIGH for 4-5 hours, until the roast is fork-tender.

Notes

The roast is done when it is fork-tender and practically falling apart. Cooking time may vary depending on your slow cooker and the size of the roast. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days and reheated.