Main dishes

Tuscan Pot Roast

photo by:kraft

This pot roast tasted delicious! There was an amazing flavor in the vegetables and the meat was very tender! I served this with mashed potatoes and the gravy I made from ...read more

posted by

mms5e7

on 8/19/2012

time

prep:

30 min

total:

3 hr

servings

total:

12 servings

add your photo

add to shopping list

add to recipe box

send/share

What You Need

boneless beef chuck or blade roast (3 lb.)

1/3

cup flour, divided

1/4

cup KRAFT Zesty Italian Dressing, divided

1/2

lb. fresh mushrooms, halved

carrots, peeled, halved lengthwise and cut into thirds

green peppers, quartered

onion, coarsely chopped

cloves garlic, minced

can (14 oz.) Italian-style plum tomatoes, drained with 1/2 cup liquid reserved

tsp. Italian seasoning

1/4

cup water

Make It

step 1

PAT meat dry with paper towel. Coat evenly with 2 Tbsp. flour.

step 2

HEAT Dutch oven or large deep skillet on medium heat. Add 2 Tbsp. dressing and meat; cook meat 2 to 3 min. on each side or until browned on both sides. Remove meat from pan; set aside. Add remaining dressing, mushrooms, carrots, peppers and onions to pan; cook and stir 2 to 3 min. or until vegetables are lightly browned, stirring frequently to scrape up browned bits from bottom of pan. Add garlic; cook 1 min. or until fragrant, stirring occasionally. Add tomatoes with reserved liquid and Italian seasoning; stir. Return meat to pan; bring to boil. Cover; simmer on low heat 2 to 2-1/2 hours or until meat is tender, turning meat occasionally.

step 3

TRANSFER meat to cutting board; cover to keep warm. Spoon vegetables onto serving platter, reserving meat juices in pan. Mix remaining flour and water; gradually whisk into juices in pan. Cook and stir on medium heat 3 to 5 min. or until thickened. Slice meat across the grain; place on platter with vegetables. Serve with gravy.