Zesty Pot Roast Recipe
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
1 (8 ounce) bottle Italian salad dressing
1 (3 to 4 pound) boneless chuck roast
1 (10 1/2 ounce) can beef broth, undiluted
1 cup water
4 to 6 carrots, cut into 1 1/2 inch pieces
1 (10 ounce) package frozen cut green beans
All purpose flour
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.
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.
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