ZESTY POT ROAST
My husband loves this, the Italian dressing gives it a great flavor, it's easy to make, and with the potatoes, carrots, and green beans, you have a great side dish as well.
Provided by KittyKitty
Categories Roast Beef
Time 8h3m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Pour dressing over roast in a shallow dish.
- Cover and refrigerate for 8 hours, turning occasionally.
- Remove roast from the marinade, reserving marinade.
- Place roast in Dutch oven, add beef broth and water.
- Cover and simmer for 2 hours.
- Add the carrots, potatoes and cook for 5 minutes.
- Add the green beans and reserved marinade and cook for a further 20-25 minutes.
- Remove roast and vegetables and put onto a serving platter, keep warm.
- Measure the liquid in the Dutch oven, then return this to the Dutch oven.
- Combine 1 tablespoon flour for every 1 cup of liquid, and 2 tablespoons water, stirring well.
- Using a wire whisk, stir the flour mixture into liquid in the Dutch oven.
- Cook over medium heat, stirring constantly, until thick and bubbly.
- Serve gravy with roast and vegetables.
Nutrition Facts : Calories 1086, Fat 70.8, SaturatedFat 25.7, Cholesterol 209.1, Sodium 1212.9, Carbohydrate 48.6, Fiber 7.2, Sugar 6.7, Protein 62.5
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