Tuscany Pot Roast and Vegetables
- 1 (3 1/2-5 lb) chuck roast
- 5 -6 carrots, cut into chunks
- 5 -6 medium russet potatoes, peeled and cubed
- 1 (12 ounce) jar beef gravy
- 12 cup white vinegar
- 2 tablespoons dried Italian seasoning
- If using oven, preheat to 325 degrees.
- Place the roast in a 6-quart slow cooker or Dutch oven with a lid and add the carrots and potatoes.
- In a medium bowl, mix together the beef gravy, white vinegar, and Italian seasoning.
- Pour the gravy mixture over the roast.
- If using a slow cooker, cover and seal the pot and cook the roast until tender, 8 hours on LOW or 4 hours on HIGH.
- If using a Dutch oven, cover the pot and bake until the roast is tender, 2 1/2 hours.
- To serve, place the roast and veggies on a serving platter, slice, and serve with the gravy alongside.
chuck roast, carrots, russet potatoes, beef gravy, white vinegar, italian seasoning
Taken from www.food.com/recipe/tuscany-pot-roast-and-vegetables-512917 (may not work)