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“My husband loves this, the Italian dressing gives it a great flavor, it's easy to make, and with the potatoes, carrots, and green beans, you have a great side dish as well.”
READY IN:
8hrs 3mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

  • 1 (8 ounce) bottle Italian salad dressing
  • 1 (4 lb) boneless chuck roast
  • 1 (10 ounce) can beef broth, undiluted
  • 1 cup water
  • 4 -6 carrots, cut into 1 1/2 inch pieces
  • 6 potatoes, quartered
  • 1 (10 ounce) package frozen cut green beans
  • all-purpose flour

Directions

  1. Pour dressing over roast in a shallow dish.
  2. Cover and refrigerate for 8 hours, turning occasionally.
  3. Remove roast from the marinade, reserving marinade.
  4. Place roast in Dutch oven, add beef broth and water.
  5. Cover and simmer for 2 hours.
  6. Add the carrots, potatoes and cook for 5 minutes.
  7. Add the green beans and reserved marinade and cook for a further 20-25 minutes.
  8. Remove roast and vegetables and put onto a serving platter, keep warm.
  9. Measure the liquid in the Dutch oven, then return this to the Dutch oven.
  10. Combine 1 tablespoon flour for every 1 cup of liquid, and 2 tablespoons water, stirring well.
  11. Using a wire whisk, stir the flour mixture into liquid in the Dutch oven.
  12. Cook over medium heat, stirring constantly, until thick and bubbly.
  13. Serve gravy with roast and vegetables.

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