Zesty Pot Roast

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READY IN: 8hrs 3mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (8 ounce) bottle Italian salad dressing
  • 1
    (4 lb) boneless chuck roast
  • 1
    (10 ounce) can beef broth, undiluted
  • 1
    cup water
  • 4 -6
    carrots, cut into 1 1/2 inch pieces
  • 6
    potatoes, quartered
  • 1
    (10 ounce) package frozen cut green beans
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DIRECTIONS

  • Pour dressing over roast in a shallow dish.
  • Cover and refrigerate for 8 hours, turning occasionally.
  • Remove roast from the marinade, reserving marinade.
  • Place roast in Dutch oven, add beef broth and water.
  • Cover and simmer for 2 hours.
  • Add the carrots, potatoes and cook for 5 minutes.
  • Add the green beans and reserved marinade and cook for a further 20-25 minutes.
  • Remove roast and vegetables and put onto a serving platter, keep warm.
  • Measure the liquid in the Dutch oven, then return this to the Dutch oven.
  • Combine 1 tablespoon flour for every 1 cup of liquid, and 2 tablespoons water, stirring well.
  • Using a wire whisk, stir the flour mixture into liquid in the Dutch oven.
  • Cook over medium heat, stirring constantly, until thick and bubbly.
  • Serve gravy with roast and vegetables.
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