How to make it

  • Season both sides of roast with salt and pepper.
  • Brown meat all over in a large heavy Dutch oven on medium-high heat in 1/4 cup of the Zesty Italian dressing.
  • After completely browned, add onions and saute.
  • Add remaining Zesty Italian dressing, potatoes, carrots and enough water to come 3/4 way up meat (about 1-1/2 to 2 cups).
  • Bring to a boil then cover.
  • Reduce heat to low.
  • Simmer for 2-1/2 hours or until meat and vegetables are tender.
  • Remove meat from pan, allow to rest for 5-10 minutes before slicing meat thinly against the grain.
  • Serve meat and vegetables topped with pan gravy.
  • Sprinkle with chopped parsley just before serving.
  • If thicker pan gravy is desired, stir 1/4 cup water into 2 to 3 Tablespoons
  • flour in small bowl.
  • Remove meat and vegetables from pan; bring liquid to boil on medium-high heat.
  • Gradually whisk flour mixture into pan liquid until thickened to desired consistency.
  • You can prepare this roast in the oven or on the stove top.
  • The trick is to make sure you brown both sides of the meat in the Zesty Italian dressing.
  • Serves 6 - 8

Reviews & Comments 2

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    " It was excellent "
    pippy ate it and said...
    This look really delicious and thanks for sharing ChaCha. It's a 5 fork vote from me.
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    " It was excellent "
    mystic_river1 ate it and said...
    sounds delicious! ^5
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