1/2 lb. red potatoes (about 2), cut into 1/2-inch pieces
2 large carrots, coarsely chopped
2 Tbsp. chopped fresh parsley
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Let's Make It
Heat 2 Tbsp. vinaigrette in Dutch oven or small stockpot on medium heat. Add onions; cook 5 to 6 min. or until lightly browned, stirring frequently. Remove onions from pan; reserve for later use.
Add remaining vinaigrette, then meat to pan. Cook 5 min. on each side or until meat is evenly browned on both sides. Sprinkle with pepper. Return onions to pan along with the gravy and Worcestershire sauce; mix well. Bring to boil; cover. Simmer on medium-low heat 2-1/4 hours.
Add potatoes and carrots to pan; cook 30 to 40 min. or until meat is very tender. Remove meat from pan.
Reserve half the meat along with 1 cup gravy for another use. (See tip.) Cut remaining meat into thin slices. Serve with vegetables and remaining gravy. Sprinkle with parsley.
How to Test for Doneness
Insert a fork, paring knife or skewer into center of cooked roast. The roast is done when the fork slides easily in and out without the beef “gripping” it.
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.