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Autumn Pot Roast
Autumn Pot Roast

Autumn Pot Roast

4 Hr(s)
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1 serving
Original recipe yields 1 serving
1 bottle (8 oz.) Kraft Honey Dijon Vinaigrette dressing, divided
1 boneless cross rib roast (2 to 2 1/2 lb.)
Salt & pepper to taste
1 med onion, quartered
4 med red potatoes
2 cups frozen crinkle cut carrots
1 tsp fresh thyme or 1/4 tsp. dried thyme
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Let's Make It
1
Heat 1/2 cup Kraft Honey Dijon Vinaigrette dressing in Dutch Oven. Brown Roast in dressing on both sides. Salt & pepper to taste.
2
Add onions and cook till softened. Add potatoes & toss lightly with onions & dressing. Add 1 tsp. fresh thyme or 1/4 tsp. dried thyme. Add remaining 1/2 cup dressing & enough water to almost reach top of roast. Add carrots.
3
Reduce heat, cover pot and simmer 3 to 3 1/2 hrs. till tender.
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