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

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)