Ben Kenwood January 8, 2026

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Crockpot Catalina Roast Beef

Name: Crockpot Catalina Roast Beef
Prep time: 10 min
Cook time: 8 h
Total time: 8 h 10 min
Cuisine: American
Ingredients: 3 to 4 pounds beef roast; 1 cup Catalina dressing; 1 cup beef broth; 1 onion, chopped; 2 cloves garlic, minced; Salt and pepper to taste

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A slow cooker humming softly in the kitchen, the warm, sweet tang of Catalina dressing melding with rich beef, and a house that smells like Sunday dinner, that is the comfort of Crockpot Catalina Roast Beef. This dish is perfect for busy weekdays when you want a hands-off meal, and it shines at family gatherings where the fork-tender meat and glossy glaze invite second helpings. If you love slow cooked beef in flavorful sauces, you might also enjoy a cozy pasta skillet like cheesy beef and bowtie pasta in garlic butter for a different weeknight comfort food twist.

What Makes This Special

Crockpot Catalina Roast Beef stands out for its straightforward approach and guaranteed results. A few pantry-friendly ingredients create a lightly sweet, tangy glaze that both seasons and moisturizes a large roast as it simmers for hours. The result is glossy slices that are tender without being mushy, with a balance of savory beef and the bright notes from Catalina dressing.

This recipe is forgiving, which makes it great for cooks at any level. Pop everything into the crockpot in the morning, go about your day, and return to a meal that smells of caramelized onions and savory broth. Quick highlights

Exceptionally hands off, ideal for busy days
Flavorful glaze that doubles as a sauce for serving
Easy to scale for small or large gatherings

Ingredients and Key Notes

These ingredients create the sauce, add depth, and keep the roast juicy. Catalina dressing brings the sweet and tangy backbone, while beef broth thins the glaze and adds savory richness.

3 to 4 pounds beef roast
1 cup Catalina dressing
1 cup beef broth
1 onion, chopped
2 cloves garlic, minced
Salt and pepper to taste

Note, choose a roast that has some marbling like chuck or rump for great tenderness after slow cooking. If you need to adapt the flavor, add a teaspoon of Dijon mustard or a splash of Worcestershire sauce, but keep the balance light so the Catalina dressing still shines.

How to Cook Crockpot Catalina Roast Beef

Place the beef roast in the crockpot. Position it in the center so it cooks evenly, the surface already giving a faint meaty aroma as it warms to room temperature.
In a bowl, combine Catalina dressing, beef broth, chopped onion, and minced garlic. Stir until the dressing blends with the broth and the onions look glossy, the garlic releasing a fresh, aromatic edge.
Pour the mixture over the roast in the crockpot. Watch the dressing settle into the crevices, coating the meat and pooling around it like a thin glaze.
Season with salt and pepper to taste. Be modest with salt at first, the broth can add sodium, and you can always adjust after cooking.
Cover and cook on low for 6 to 8 hours or until the beef is tender. You will notice the kitchen filling with a sweet, savory scent, and the roast should begin to pull apart easily when tested with a fork.
Remove the beef, slice, and serve with the glaze from the crockpot. The meat should be glossy, the edges caramelized, and the interior juicy, and the pan juices make a perfect spoonable sauce.

Prep ~10 minutes, Cook ~6 to 8 hours, Total ~6 to 8 hours 10 minutes, Servings ~6 to 8, Kcal ~350 per serving

Make-Ahead and Prep Tips

You can make this Crockpot Catalina Roast Beef even easier with a few preps. Combine the dressing, broth, chopped onion, and garlic in a lidded container and refrigerate up to 24 hours ahead, so morning assembly takes minutes. Trim or tie the roast the night before if you prefer a neater presentation, then keep it chilled until you are ready to use.

If you want deeper flavor, let the roast marinate in the dressing mixture in the refrigerator overnight. When ready to cook, transfer everything to the crockpot and follow the same time guidelines. For events, cook the roast a day ahead, cool it quickly, then reheat gently before serving, this actually helps the flavors meld and often yields an even better tasting dish.

Storing and Reheating

Store leftover Crockpot Catalina Roast Beef in an airtight container in the refrigerator for up to 3 to 4 days. If you plan to keep it longer, slice or shred the roast, place it in freezer-safe containers with some of the glaze to protect texture, and freeze for up to 3 months.

To reheat gently, warm portions in a saucepan over low heat, adding a splash of beef broth or water to loosen the glaze and prevent drying. Cover the pan to trap steam and stir occasionally until heated through. For oven reheating, place slices in a covered baking dish with a few tablespoons of liquid and warm at 300 degrees Fahrenheit until steaming. A freshness cue to check for before reheating is a bright, beefy aroma; if the meat smells sour or off at all, discard it.

Perfect Pairings

Creamy mashed potatoes to soak up the glossy Catalina glaze
Roasted root vegetables, carrots and parsnips complement the sweet notes
Buttery dinner rolls or crusty bread for scooping up sauce
A simple green salad with vinaigrette to cut through the richness
Steamed green beans or sautéed spinach for a bright, fresh contrast

A tasty idea for leftover slices is to use them as filling in warm tortillas or enchiladas, they adapt beautifully to many dishes, and if you want a completely different use, leftover meat can star in warm hand-helds like beef and cheese chimichangas.

Make It Your Own

Add a smoky note without bacon by stirring in a teaspoon of smoked paprika to the sauce, the color and gentle smoke complement the sweet Catalina dressing.
Swap beef broth for low sodium chicken broth if you prefer a lighter glaze, it keeps the sauce savory without overpowering the dressing.
For a bit more heat, stir in a chopped jalapeno or a few dashes of hot sauce to the dressing mixture. The spice rounds out the sweetness nicely.
If you like herb accents, tuck a few sprigs of fresh thyme or rosemary around the roast before cooking, they infuse the meat subtly during the long simmer.
Make shredded beef sliders by shredding the roast after cooking, tossing it with extra glaze, and serving on small rolls with slaw.
For a lower sodium version, use reduced sodium beef broth and check the dressing label for added salt, then adjust seasoning at the end.
Add chopped bell peppers and mushrooms in the last two hours of cooking for an all-in-one roast with vegetables.
For a brighter finish, spoon fresh lemon juice or a splash of balsamic vinegar into the glaze right before serving, it will lift the flavors without adding heaviness.

None of these variations require pork or alcohol, they are simple swaps to tune the dish to your household preferences.

Pro Tips for Best Results

Pat the roast dry before seasoning and placing in the crockpot, this improves browning and flavor concentration.
Brown the roast briefly in a hot skillet if you want additional caramelized flavor, it is optional but adds depth.
Keep space around the roast in the crockpot so heat circulates, do not cram in too many extras.
Test doneness by pulling at the roast with a fork, it should give easily but still hold slices.
Use an instant read thermometer if you prefer precision, target an internal temperature of about 195 to 205 degrees Fahrenheit for very tender, shreddable beef.
Let the roast rest 10 to 15 minutes after cooking, juices redistribute and the meat slices more cleanly.

Frequently Asked Questions

What cut of beef is best for Crockpot Catalina Roast Beef?
Choose a tougher, well-marbled cut like chuck roast or brisket, they break down beautifully during slow cooking and become tender and flavorful. Leaner cuts like sirloin will cook faster and can dry out unless you watch the time carefully.

Can I cook this on high instead of low?
Yes, you can cook on high for 3 to 4 hours, though low and slow yields more tender results and better flavor development. If using high, check the roast earlier so it does not overcook.

Is Catalina dressing suitable for cooking, or should I change it?
Catalina dressing works well because its sweet and tangy profile forms a lovely glaze, and it holds up during the long cook. If you prefer a more savory sauce, stir in a touch of mustard or Worcestershire sauce to balance the sweetness.

How can I thicken the sauce after cooking?
Remove the meat, then skim off excess fat and transfer some of the liquid to a saucepan. Simmer to reduce and concentrate flavors, or whisk in a cornstarch slurry one tablespoon cornstarch mixed with one tablespoon cold water, simmer until thickened.

Can I make this in an Instant Pot or pressure cooker?
Yes, adapt the times by searing the roast, then pressure cook on high for about 60 to 90 minutes depending on size, followed by a natural release for 10 to 15 minutes to allow the meat to relax and remain moist.

What should I do if the roast is still tough after cooking?
Return it to the crockpot with a splash more broth and continue cooking on low, checking every 30 minutes. Toughness usually means it needs more time to break down connective tissue, patience often fixes it.

Final Thoughts

Crockpot Catalina Roast Beef is a dependable, comforting dish that turns a few simple ingredients into a memorable meal. The hands-off cooking fits into busy schedules, while the glossy, tangy glaze gives the beef a homey, irresistible flavor. Pull this recipe out for a family Sunday, a potluck, or any night you want something satisfying with minimal fuss. Give it a try soon, and enjoy how effortless it is to bring warm, slow-cooked comfort to your table.

Crockpot Catalina Roast Beef

Author: anastasia-rice
Total Time: 490 minutes
Yield: 6 to 8 servings 1x
Diet: Gluten-Free

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Description

A comforting slow-cooked roast beef with a sweet and tangy Catalina dressing glaze, perfect for busy weekdays and family gatherings.

Ingredients

Scale

3 to 4 pounds beef roast
1 cup Catalina dressing
1 cup beef broth
1 onion, chopped
2 cloves garlic, minced
Salt and pepper to taste

Instructions

Place the beef roast in the crockpot, ensuring it’s centered for even cooking.
In a bowl, combine Catalina dressing, beef broth, chopped onion, and minced garlic. Stir until well mixed.
Pour the mixture over the roast, allowing it to coat the meat.
Season with salt and pepper to taste.
Cover and cook on low for 6 to 8 hours or until the beef is tender.
Remove the beef, slice, and serve with the glaze from the crockpot.