1-1/2 lb. new potatoes (about 5), peeled, quartered
1 large onion, cut into 8 wedges
1 pkg. (16 oz.) baby carrots
2 stalks celery, cut into 2-inch pieces
1/2 cup pimento-stuffed green olives
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Let's Make It
Heat oven to 325°F.
Brown meat in 1/4 cup dressing in ovenproof Dutch oven on medium-low heat. Add remaining ingredients; cover.
Bake 2 to 2-1/2 hours or until meat is tender.
Remove meat and vegetables from pan, reserving juices in pan. Cut meat across the grain into thin slices. Serve meat and vegetables topped with pan drippings.
Prepare using KRAFT Zesty Italian Dressing.
How to Make a Thickened Gravy for the Pot Roast
Transfer cooked meat and vegetables to platter, reserving drippings in pan; cover platter. Mix 2 Tbsp. flour and 1/4 cup water until blended; gradually add to drippings in pan, stirring with whisk until blended. Cook on medium heat until mixture boils and thickens, stirring constantly; simmer on medium-low heat 3 min., stirring constantly.
Help your friends and family eat right with this delicious twist on pot roast. As a bonus, the colorful carrots are an excellent source of vitamin A.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 3.5g
Trans Fat 0.5g
Total Carbohydrates 26g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.