Tuscany Pot Roast and Vegetables

  1. If using oven, preheat to 325 degrees.
  2. Place the roast in a 6-quart slow cooker or Dutch oven with a lid and add the carrots and potatoes.
  3. In a medium bowl, mix together the beef gravy, white vinegar, and Italian seasoning.
  4. Pour the gravy mixture over the roast.
  5. 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.
  6. If using a Dutch oven, cover the pot and bake until the roast is tender, 2 1/2 hours.
  7. 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)

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