Tuscan Pot Roast

• 1 boneless beef chuck or blade roast (3 lb.)
• 1/3 cup flour, divided
• 1/4 cup KRAFT Zesty Italian Dressing, divided
• 1/2 lb. fresh mushrooms, halved
• 5 carrots, peeled, halved lengthwise and cut into thirds
• 2 green peppers, quartered
• 1 onion, coarsely chopped
• 4 cloves garlic, minced
• 1 can (14 oz.) Italian-style plum tomatoes, drained with 1/2 cup liquid reserved
• 2 tsp. Italian seasoning
• 1/4 cup water

1. Pat meat dry with paper towel.
2. Coat evenly with 2 Tbsp.
3. flour.
4. Heat Dutch oven or large deep skillet on medium heat.
5. Add 2 Tbsp.
6. dressing and meat; cook meat 2 to 3 min.
7. on each side or until browned on both sides.
8. Remove meat from pan; set aside.
9. Add remaining dressing, mushrooms, carrots, peppers and onions to pan; cook and stir 2 to 3 min.
10. or until vegetables are lightly browned, stirring frequently to scrape up browned bits from bottom of pan.
11. Add garlic; cook 1 min.
12. or until fragrant, stirring occasionally.
13. Add tomatoes with reserved liquid and Italian seasoning; stir.
14. Return meat to pan; bring to boil.
15. Cover; simmer on low heat 2 to 2-1/2 hours or until meat is tender, turning meat occasionally.
16. Transfer meat to cutting board; cover to keep warm.
17. Spoon vegetables onto serving platter, reserving meat juices in pan.
18. Mix remaining flour and water; gradually whisk into juices in pan.
19. Cook and stir on medium heat 3 to 5 min.
20. or until thickened.
21. Slice meat across the grain; place on platter with vegetables.
22. Serve with gravy.

beef chuck, flour, italian dressing, fresh mushrooms, carrots, green peppers, onion, garlic, italianstyle plum tomatoes, italian seasoning, water

Taken from www.kraftrecipes.com/recipes/tuscan-pot-roast-136982.aspx (may not work)