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Main dishes

Tuscan Pot Roast

Tuscan Pot Roast recipe
photo by:kraft
Italian seasoning, garlic and plum tomatoes are all it takes to give your next pot roast a delicious Tuscan flavor.
30 min
3 hr
12 servings

What You Need

 boneless beef chuck or blade roast (3 lb.)
cup  flour, divided
cup  KRAFT Zesty Italian Dressing, divided
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
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.

Kraft Kitchens Tips

Serving Suggestion
Serve with hot cooked pasta.
Creative Leftovers
Cool, then refrigerate any leftover meat. Serve in sandwiches made with sliced Italian bread the next day.
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