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Tuscany Pot Roast and Veggies

Author: Christy Jordan

Ingredients

  • 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
  • 1/2 cup white vinegar
  • 1 Packet Italian Dressing Mix

Instructions

  • 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.