POT ROAST WITH POTATOES AND CARROTS

Pot Roast with Potatoes and Carrots image

Let the family enjoy a wonderful Pot Roast with Potatoes and Carrots tonight! Our beef pot roast with potatoes is a great entrée choice for a cool evening.

Provided by My Food and Family

Categories Home

Time 3h30m

Yield 4 servings

Number Of Ingredients 9

Ingredients

3 Tbsp. KRAFT Olive Oil Vinaigrettes - Parmesan Pesto, divided
1 large onion, chopped
1 boneless beef chuck roast (3 lb.)
1/2 tsp. black pepper
1 jar (12 oz.) HEINZ HomeStyle Savory Beef Gravy
2 Tbsp. LEA & PERRINS Worcestershire Sauce
1/2 lb. red potatoes (about 2), cut into 1/2-inch pieces
2 large carrots, coarsely chopped
2 Tbsp. chopped fresh parsley

Steps:

Heat 2 Tbsp. vinaigrette in Dutch oven or small stockpot on medium heat. Add onions; cook 5 to 6 min. or until lightly browned, stirring frequently. Remove onions from pan; reserve for later use.
Add remaining vinaigrette, then meat to pan. Cook 5 min. on each side or until meat is evenly browned on both sides. Sprinkle with pepper. Return onions to pan along with the gravy and Worcestershire sauce; mix well. Bring to boil; cover. Simmer on medium-low heat 2-1/4 hours.
Add potatoes and carrots to pan; cook 30 to 40 min. or until meat is very tender. Remove meat from pan.
Reserve half the meat along with 1 cup gravy for another use. (See tip.) Cut remaining meat into thin slices. Serve with vegetables and remaining gravy. Sprinkle with parsley.

Nutrition Facts : Calories 370, Fat 16 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 85 mg, Sodium 660 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 32 g