TUSCAN POT ROAST
Italian seasoning, garlic and plum tomatoes are all it takes to give your next pot roast a delicious Tuscan flavor.
Provided by My Food and Family
Categories Beef
Time 3h
Yield Makes 12 servings.
Number Of Ingredients 11
Steps:
- Pat meat dry with paper towel. Coat evenly with 2 Tbsp. flour.
- Heat Dutch oven or large deep skillet on medium heat. Add 2 Tbsp. dressing and meat; cook meat 2 to 3 min. on each side or until browned on both sides. Remove meat from pan; set aside. Add remaining dressing, mushrooms, carrots, peppers and onions to pan; cook and stir 2 to 3 min. or until vegetables are lightly browned, stirring frequently to scrape up browned bits from bottom of pan. Add garlic; cook 1 min. or until fragrant, stirring occasionally. Add tomatoes with reserved liquid and Italian seasoning; stir. Return meat to pan; bring to boil. Cover; simmer on low heat 2 to 2-1/2 hours or until meat is tender, turning meat occasionally.
- Transfer meat to cutting board; cover to keep warm. Spoon vegetables onto serving platter, reserving meat juices in pan. Mix remaining flour and water; gradually whisk into juices in pan. Cook and stir on medium heat 3 to 5 min. or until thickened. Slice meat across the grain; place on platter with vegetables. Serve with gravy.
Nutrition Facts : Calories 190, Fat 7 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 65 mg, Sodium 280 mg, Carbohydrate 10 g, Fiber 2 g, Sugar 5 g, Protein 23 g
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