Print Recipe

Tuscany Pot Roast and Veggies

Author: Christy Jordan


  • 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


  • 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.