Pot Roast with Potatoes & Carrots


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Pot Roast with Potatoes & Carrots


3 Tbsp. Kraft Extra Virgin Olive Oil Italian Pesto Parmesan Dressing, divided

1 large onion, chopped

1 extra-lean boneless beef pot roast (3 lb./1.4 kg)

1/2 tsp. black pepper

1 can (284 mL) Heinz Beef Gravy

2 Tbsp. Lea & Perrins Worcestershire Sauce

1/2 lb. (225 g) red potatoes (about 2), cut into 1/2-inch pieces

2 large carrots, coarsely chopped

2 Tbsp. chopped fresh parsley


Heat 2 Tbsp. dressing in Dutch oven or small stockpot on medium heat. Add onions; cook 5 to 6 min. or until lightly browned, stirring frequently. Remove onions from pan; reserve for later use.

Add remaining dressing, then meat to pan. Cook 5 min. on each side or until meat is evenly browned on both sides. Sprinkle with pepper. Return onions to pan along with the gravy and Worcestershire sauce; mix well. Bring to boil; cover. Simmer on medium-low heat 2-1/4 hours.

Add potatoes and carrots to pan; cook 30 to 40 min. or until meat is very tender. Remove meat from pan.

Reserve half the meat along with 1 cup gravy for another use. (See tip.) Cut remaining meat into thin slices. Serve with vegetables and remaining gravy.


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