Printable recipe is at the bottom of this post. Cook along and visit with me by reading below or click here. to jump right to the printable recipe.
Y’all, I love me some pot roast. It’s one of my family’s favorite meals, too. For the most tender roast, I always use a slow cooker (known as crock pot to some) and a jar of my favorite store bought beef gravy. But there are a few additional tricks you can take advantage of to make that roast even MORE tender and add an extra little boost of flavor as well. Enter my Tuscany Pot Roast and Veggies.
The great thing? You don’t have to buy anything weird. Most of y’all reading this know exactly what I mean when I say that, too! 🙂
You’ll start with your traditional roast and veggie ingredients: Chuck Roast, Russet Potatoes, Carrots, Beef Gravy. Add in a packet of Italian Dressing Mix and some White Vinegar and we’ve just taken this up a notch.
What does the vinegar do? It helps to further tenderize the meat. Don’t worry, you won’t taste it in the roast.
A funny story about carrots: My sweet dog, Zoey, is part lab (I am assuming that may make a difference) and carrots are one of her favorite things IN THE WORLD. She gets so excited when I am in there peeling carrots because she knows I’m going to peel one just for her.
The funny part is that I have two little dogs (Sweetie and Pick) who absolutely hate carrots. But every time Zoey goes into the kitchen all excited, they get excited, too. Just watching her, they figure it must be something good. So Zoey sits there wagging her tail while she waits on her carrot and Sweetie and Pick sit right beside her, waiting just as anxiously for their mystery treat.
I hand Zoey a carrot, she snatches it an runs off, then I give each of the little dogs a piece of a carrot and they grab it up, then quickly spit it out, look at me like I am crazy, and lower their heads in disappointment as they leave the kitchen. I know they must be thinking “Again with the stupid carrots.”
On another note, my teenage son also loves carrots and cooked carrots are one of his favorite things so I usually double the amount I put in this roast because he will eat an entire plate of carrots alone. I find that kind of odd that a teenage boy loves cooked carrots so much, but I’m sure not questioning it!
Peel your carrots and potatoes and cut them up into bite sized chunks.
Place roast in bottom of slow cooker and put veggies on top.
Place gravy, vinegar, and dressing mix in small bowl and stir until mixed well.
Pour sauce over roast and veggies.
Cover and cook on low for 8 hours.
Printable recipe below!
I hope you get to make this soon. Keep me posted!
- 1 chuck roast (3.5-5 pounds)
- 5-6 carrots, cut into chunks
- 5-6 medium sized russet potatoes, peeled and cubed
- 12 ounce jar beef gravy
- ½ cup white vinegar
- 1 Packet Italian Dressing Mix
- Place roast in 6 quart slow cooker. Add carrots and potatoes.
- In medium sized bowl, mix together beef gravy, white vinegar, and Italian dressing mix. Pour over roast. Cook for 8 hours on low.
- Remove roast and veggies to platter to serve.
Be sure and check out the motivational quote at the bottom of this post…. 😉