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Prep Time: 480 Minutes Cook Time: 3 Minutes |
Ready In: 483 Minutes Servings: 8 |
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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. Ingredients:
1 (8 ounce) bottle italian salad dressing |
1 (4 lb) boneless chuck roast |
1 (10 ounce) can beef broth, undiluted |
1 cup water |
4 -6 carrots, cut into 1 1/2 inch pieces |
6 potatoes, quartered |
1 (10 ounce) package frozen cut green beans |
all-purpose flour |
Directions:
1. Pour dressing over roast in a shallow dish.
2. Cover and refrigerate for 8 hours, turning occasionally.
3. Remove roast from the marinade, reserving marinade.
4. Place roast in Dutch oven, add beef broth and water.
5. Cover and simmer for 2 hours.
6. Add the carrots, potatoes and cook for 5 minutes.
7. Add the green beans and reserved marinade and cook for a further 20-25 minutes.
8. Remove roast and vegetables and put onto a serving platter, keep warm.
9. Measure the liquid in the Dutch oven, then return this to the Dutch oven.
10. Combine 1 tablespoon flour for every 1 cup of liquid, and 2 tablespoons water, stirring well.
11. Using a wire whisk, stir the flour mixture into liquid in the Dutch oven.
12. Cook over medium heat, stirring constantly, until thick and bubbly.
13. Serve gravy with roast and vegetables.
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