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Italian Pot Roast Recipe

  • 6servings
  • 190minutes

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Source: www.grouprecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B3, B9, B12, C, D
MineralsZinc, Copper, Natrium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 tablespoons Pure vegetable oil , if using stovetop method

  2. use No-Stick cooking spray , if using slow cooker

  3. 3 to 4 pounds boneless beef chuck arm roast (such as English roast )

  4. 1 (.81 oz.) package brown gravy mix

  5. 1 cup water

  6. 1/2 cup prepared Italian dressing

  7. 2 to 3 medium potatoes , chopped

  8. 3/4 pound baby carrots

  9. 2 medium yellow onions , peeled and cut into wedges

  10. 2 to 3 stalks celery , cleaned and sliced

  11. 1/3 cup All Purpose flour

  12. 2 tablespoons chopped fresh Italian parsley for garnish, optional

Instructions Jump to Ingredients ↑

  1. STOVE TOP METHOD:

  2. HEAT oil in Dutch oven over medium heat. Season meat with salt and pepper. Brown roast on all sides in pan.

  3. COMBINE gravy mix, water and Italian dressing. Place potatoes, carrots, onions and celery around meat. Sprinkle with flour. Top with gravy mixture.

  4. BRING to a boil, then cover tightly and simmer about 3 hours or until meat is fork-tender. Remove meat to serving platter. Cut into serving-sized pieces. Transfer vegetables to platter. Stir gravy in pan. Pour some gravy over meat and vegetables. Garnish with chopped fresh parsley, if desired. Serve pot roast with remaining gravy on the side.

  5. SLOW COOKER METHOD:

  6. SPRAY inside of slow cooker with no-stick cooking spray. Do not use oil listed. Place roast in cooker.

  7. COMBINE gravy mix, water and Italian dressing. Place potatoes, carrots, onions and celery around meat. Sprinkle with flour. Top with gravy mixture.

  8. COVER and cook on LOW 8 to 10 hours (or on HIGH 5 to 6 hours) or until meat is fork-tender. Remove meat to serving platter. Cut into serving-size pieces. Transfer vegetables to platter. Stir gravy in cooker. Pour some gravy over meat and vegetables. Garnish with chopped fresh parsley, if desired. Serve pot roast with remaining gravy on the side.

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