This Crockpot Catalina Roast Beef is sweet, tangy, savory, and full of flavor.
The sauce is simple—just three ingredients—but it breaks down the roast into the most tender, juicy beef that’s perfect over mashed potatoes, rice, or stuffed into a sandwich bun.
This is one of those recipes where you dump everything in and let it do its thing. So easy, but tastes like something that cooked all day… because it did!
Why I Love This Recipe
The first time I made this was when I needed a solid dinner that could cook while I was busy all day. I threw it together with what I had in the pantry, and wow—it turned out to be one of the best roast recipes I’ve ever had.
- The beef gets melt-in-your-mouth tender
- The sauce is perfectly sweet, tangy, and savory
- It only takes 3 ingredients + roast
- No browning, no fuss—just dump and go
- It makes amazing leftovers
What You’ll Need
- 3–4 lb beef chuck roast
- 1 cup Catalina dressing
- 1 packet dry onion soup mix
- ½ cup BBQ sauce
Servings and Time
Servings: 6–8
Prep Time: 5 minutes
Cook Time: 8 hours on low
Total Time: 8 hours 5 minutes
Macros (per serving – approx.)
- Calories: 390
- Protein: 38g
- Fat: 22g
- Carbs: 10g
- Sugar: 8g
- Fiber: 0g
Why This Recipe Works (Quick Science)
The acidity and sugar in the Catalina dressing help break down the roast, making it super tender. The dry onion soup mix adds savory depth, and BBQ sauce gives the dish smokiness and body. As it slow cooks, the beef soaks in all that flavor and gets fall-apart soft without drying out.
Common Mistakes
- Using a lean cut: Stick to chuck roast—it has enough fat and marbling to stay moist and tender.
- Not cooking long enough: It really needs the full 8 hours on low to shred properly.
- Skipping the sauce combo: All 3 ingredients balance each other—don’t leave one out.
What to Serve With
- Mashed potatoes
- Rice or cauliflower rice
- Toasted sandwich buns
- Roasted veggies
- Mac and cheese
- Buttered noodles
FAQ
Can I use a different cut of beef?
You can, but chuck roast works best for tenderness and flavor.
Is Catalina dressing the same as French?
They’re similar, but Catalina is a bit sweeter and tangier. Stick with Catalina for the best result.
Can I make it in the oven?
Yes, cook covered at 300°F for 3.5 to 4 hours.
Can I make it ahead of time?
Yes! It actually tastes even better the next day after the flavors sit.
Make Ahead Tips
- You can mix the Catalina, BBQ sauce, and soup mix in a jar ahead of time and store in the fridge for up to 3 days.
- The roast can be fully cooked, shredded, and reheated later—flavors deepen overnight.
- Great for meal prep—just portion into containers for the week.
How to Make Crockpot Catalina Roast Beef
Step 1: Place the Chuck Roast in the Crockpot
Place a 3–4 lb beef chuck roast into the bottom of the crockpot.
Step 2: Add Dry Onion Soup Mix
Sprinkle 1 packet of dry onion soup mix evenly over the top of the roast.
Step 3: Pour Catalina Dressing
Pour 1 cup of Catalina dressing over the roast.
Step 4: Add BBQ Sauce
Pour ½ cup BBQ sauce right on top of everything.
Step 5: Cook on Low
Cover and cook on low for 8 hours, until the beef is fork-tender and shreds easily.
Step 6: Shred and Stir
Use two forks to shred the beef directly in the crockpot and stir to coat with the sauce.
Step 7: Serve
Spoon shredded beef onto a round white dinner plate to serve.
Leftovers and Storage
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or on the stove over low heat. You can also freeze it in portions for up to 2 months. Thaw overnight in the fridge before reheating.
Final Thoughts
Crockpot Catalina Roast Beef is proof that you don’t need a bunch of fancy ingredients to make something amazing. It’s tender, full of flavor, and so easy to throw together. Once you try it, I bet it’ll become one of your go-to dinners. Let me know in the comments how it turned out or what you served it with!