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Zesty Pot Roast

southern.chef's picture
Zesty pot roast prepared with a boneless chuck roast and vegetables. Filling and hearty the zesty pot roast is marinated and cooked in the dutch oven with beef broth for flavor. Served over rice, it makes a wholesome home meal.
Ingredients
  Italian salad dressing 8 Ounce
  Boneless chuck roast 4 Pound
  Canned beef broth 10 1⁄2 Ounce, undiluted (1 Can)
  Water 1 Cup (16 tbs)
  Carrots 6 , cut into 1 1/2 inch pieces
  Frozen cut green beans 10 Ounce (1 Package)
  All purpose flour 1 Cup (16 tbs)
Directions

Pour dressing over roast in a shallow dish; cover and refrigerate 8 hours, turning occasionally.
Remove roast from marinade, reserving marinade.
Place roast in a Dutch oven; add beef broth and water.
Cover and simmer 2 hours.
Add carrots, and cook 5 minutes.
Add green beans and reserved marinade, and cook for 20 to 25 minutes.
Remove roast and vegetables to a platter; keep warm.
Measure liquid, and return to Dutch oven.
Combine 1 tablespoon flour for every 1 cup liquid, and 2 tablespoons water; stir well.
Stir flour mixture into liquid in Dutch oven.
Cook over medium heat, stirring constantly, until thick and bubbly.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Ingredient: 
Beef

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