Ingredients

How to make it

  • STOVE TOP METHOD:
  • HEAT oil in Dutch oven over medium heat. Season meat with salt and pepper. Brown roast on all sides in pan.
  • COMBINE gravy mix, water and Italian dressing. Place potatoes, carrots, onions and celery around meat. Sprinkle with flour. Top with gravy mixture.
  • BRING to a boil, then cover tightly and simmer about 3 hours or until meat is fork-tender. Remove meat to serving platter. Cut into serving-sized pieces. Transfer vegetables to platter. Stir gravy in pan. Pour some gravy over meat and vegetables. Garnish with chopped fresh parsley, if desired. Serve pot roast with remaining gravy on the side.
  • SLOW COOKER METHOD:
  • SPRAY inside of slow cooker with no-stick cooking spray. Do not use oil listed. Place roast in cooker.
  • COMBINE gravy mix, water and Italian dressing. Place potatoes, carrots, onions and celery around meat. Sprinkle with flour. Top with gravy mixture.
  • COVER and cook on LOW 8 to 10 hours (or on HIGH 5 to 6 hours) or until meat is fork-tender. Remove meat to serving platter. Cut into serving-size pieces. Transfer vegetables to platter. Stir gravy in cooker. Pour some gravy over meat and vegetables. Garnish with chopped fresh parsley, if desired. Serve pot roast with remaining gravy on the side.

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  • snomama 6 years ago
    Awesome and I'd use the English Roast..So good. Wow! FiVe FoRkS!!!!!
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