Italian Pot Roast

Italian Pot Roast

Tags: Main Course

  • Prep Time: 20 min
  • Cook Time: 190 min
  • Ready Time: 210 min
  • Yield: 5 to 6 servings

Ingredients

  • 2 tablespoons Crisco® Pure Vegetable Oil, if using stovetop method
  • Crisco® Original No-Stick Cooking Spray, if using slow cooker
  • 3 to 4 pounds boneless beef chuck arm roast (such as English roast)
  • 1 (0.87 to 1.2 oz.) package brown gravy mix
  • 1 cup water
  • 1/2 cup prepared Italian dressing
  • 2 to 3 medium potatoes, chopped
  • 3/4 pound baby carrots
  • 2 medium yellow onions, peeled and cut into wedges
  • 2 to 3 stalks celery, cleaned and sliced
  • 1/3 cup Pillsbury BEST® All Purpose Flour
  • 2 tablespoons chopped fresh Italian parsley for garnish, optional

Preparation Directions

STOVE TOP METHOD

  • HEAT oil in Dutch oven over medium heat. Season meat with salt and pepper. Brown roast on all sides in pan.
  • COMBINE gravy mix, water and Italian dressing. Place potatoes, carrots, onions and celery around meat. Sprinkle with flour. Top with gravy mixture.
  • 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.

SLOW COOKER METHOD

  • COAT inside of slow cooker with no-stick cooking spray. Do not use oil listed. Place roast in cooker.
  • COMBINE gravy mix, water and Italian dressing. Place potatoes, carrots, onions and celery around meat. Sprinkle with flour. Top with gravy mixture.
  • 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.

Nutritional Information Per Serving

Serving Size (1/5 of recipe), Calories 590 (Calories from Fat 190), Total Fat 21g (Saturated Fat 6g, Trans Fat 0g), Cholesterol 130mg, Sodium 880mg, Total Carbohydrate 37g (Dietary Fiber 5g, Sugars 9g), Protein 60g; Percent Daily Value*: Vitamin A 190%, Vitamin C 40%, Calcium 8%, Iron 40%.

*Percent Daily Values are based on a 2,000 calorie diet.