Zesty Pot Roast
ZESTY POT ROAST
8 ounces Italian salad dressing
4 pounds roast, trimmed
2 cups beef broth
6 carrots -- cut into 1 1/2" pieces
10 ounces frozen peas
2 tablespoons all-purpose flour
Pour salad dressing over roast in a shallow baking dish; cover and
refrigerate 8 hours or overnight, turning roast occasionally.
Remove roast from marinade, reserving marinade. Place roast in a Dutch oven;
add beef broth. Cover and simmer 2 hours. Add carrots; cook 5 minutes. Add
peas, cook 5 minutes. Add reserved marinade; cook, uncovered for 10
to 15 minutes or until liquid has decreased to about 2 cups. Add enough
water to liquid to measure 2 cups, if necessary.
Remove roast and vegetables to serving platter; keep warm. Combine flour and
a small amount of pan juices in a jar. Cover tightly, and shake vigorously.
Add to pan juices in Dutch oven; cook, stirring constantly, until gravy is
thickened and bubbly. Serve with roast. Yield: 8 servings.
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Per Serving: 503 Calories; 25g Fat (45.4% calories from fat); 54g Protein;
13g Carbohydrate; 3g Dietary Fiber; 132mg Cholesterol; 692mg Sodium.
Exchanges: 0 Grain(Starch); 7 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 1/2
Fat.
List of Ingredients
Instructions
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