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Recipe: Zesty Pot Roast
Similar Categories: Zesty, Pot, Roast
Zesty Italian Pot Roast
8 ounces Italian salad dressing
1 (4 pound) roast, trimmed of fat
2 cups beef broth
6 carrots, cut into 1 1/2-inch pieces
10 ounces frozen green beans
2 tablespoons all-purpose flour
Pour salad dressing over roast in a shallow baking dish; cover and
refrigerate 8 hours or overnight, turning roast occasionally.
Remove roast from marinade, reserving marinade. Place roast in a
Dutch oven; add beef broth. Cover and simmer 2 hours.
Add carrots; cook 5 minutes. Add green beans; cook 5 minutes. Add
reserved marinade; cook, uncovered for 10 to 15 minutes or until
liquid has decreased to about 2 cups. Add enough water to liquid to
measure 2 cups, if necessary. Remove roast and vegetables to serving
platter; keep warm. Combine flour and a small amount of pan juices in
a jar. Cover tightly, and shake vigorously. Add to pan juices in
Dutch oven; cook, stirring constantly, until gravy is thickened and
bubbly. Serve with roast.
.
8 ounces Italian salad dressing
1 (4 pound) roast, trimmed of fat
2 cups beef broth
6 carrots, cut into 1 1/2-inch pieces
10 ounces frozen green beans
2 tablespoons all-purpose flour
Pour salad dressing over roast in a shallow baking dish; cover and
refrigerate 8 hours or overnight, turning roast occasionally.
Remove roast from marinade, reserving marinade. Place roast in a
Dutch oven; add beef broth. Cover and simmer 2 hours.
Add carrots; cook 5 minutes. Add green beans; cook 5 minutes. Add
reserved marinade; cook, uncovered for 10 to 15 minutes or until
liquid has decreased to about 2 cups. Add enough water to liquid to
measure 2 cups, if necessary. Remove roast and vegetables to serving
platter; keep warm. Combine flour and a small amount of pan juices in
a jar. Cover tightly, and shake vigorously. Add to pan juices in
Dutch oven; cook, stirring constantly, until gravy is thickened and
bubbly. Serve with roast.
.
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