Zesty Italian Pot Roast

Yield: 8 servings

Ingredients

• 8 ounces Italian salad dressing
• 1 (4 pound) roast, trimmed of fat
• 2 cups beef broth
• 6 carrots, cut into 1 1/2 inch pieces
• 10 ounces frozen green beans
• 2 tablespoons all-purpose flour

Instructions

1. Pour salad dressing over roast in a shallow baking dish; cover and refrigerate for 8 hours or overnight, turning roast occasionally.
2. Remove roast from marinade, reserving marinade.
3. Place roast in a Dutch oven; add beef broth. Cover and simmer for 2 hours.
4. Add carrots; cook for 5 minutes. Add green beans; cook for 5 minutes.
5. Add reserved marinade; cook, uncovered for 10 to 15 minutes or until liquid has decreased to about 2 cups.
6. Add enough water to liquid to measure 2 cups, if necessary.
7. Remove roast and vegetables to serving platter; keep warm.
8. Combine flour and a small amount of pan juices in a jar. Cover tightly, and shake vigorously. Add to pan juices in Dutch oven; cook, stirring constantly, until gravy is thickened and bubbly.
9. Serve with roast.

Nutrition

Per serving: 503 Calories; 25g Fat (45.4% calories from fat); 54g Protein; 13g Carbohydrate; 3g Dietary Fiber; 132mg Cholesterol; 692mg Sodium

Exchanges: 0 Grain (Starch); 7 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 1/2 Fat