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Tuscany Pot Roast and Vegetables

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“In ‘Come Home to Supper’ by Christy Jordan”
READY IN:
8hrs 30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 1 (3 1/2-5 lb) chuck roast
  • 5 -6 carrots, cut into chunks
  • 5 -6 medium russet potatoes, peeled and cubed
  • 1 (12 ounce) jar beef gravy
  • 12 cup white vinegar
  • 2 tablespoons dried Italian seasoning

Directions

  1. If using oven, preheat to 325 degrees.
  2. Place the roast in a 6-quart slow cooker or Dutch oven with a lid and add the carrots and potatoes.
  3. In a medium bowl, mix together the beef gravy, white vinegar, and Italian seasoning.
  4. Pour the gravy mixture over the roast.
  5. If using a slow cooker, cover and seal the pot and cook the roast until tender, 8 hours on LOW or 4 hours on HIGH.
  6. If using a Dutch oven, cover the pot and bake until the roast is tender, 2 ½ hours.
  7. To serve, place the roast and veggies on a serving platter, slice, and serve with the gravy alongside.

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