Tuscan Pot Roast

1. 1

   Pat meat dry with paper towel.

2. 2

   Coat evenly with 2 Tbsp.

3. 3

   flour.

4. 4

   Heat Dutch oven or large deep skillet on medium heat.

5. 5

   Add 2 Tbsp.

6. 6

   dressing and meat; cook meat 2 to 3 min.

7. 7

   on each side or until browned on both sides.

8. 8

   Remove meat from pan; set aside.

9. 9

   Add remaining dressing, mushrooms, carrots, peppers and onions to pan; cook and stir 2 to 3 min.

10. 10

    or until vegetables are lightly browned, stirring frequently to scrape up browned bits from bottom of pan.

11. 11

    Add garlic; cook 1 min.

12. 12

    or until fragrant, stirring occasionally.

13. 13

    Add tomatoes, reserved tomato liquid and Italian seasoning; stir.

14. 14

    Return meat to pan; bring to boil.

15. 15

    Cover; simmer on low heat 2 to 2-1/2 hours or until meat is tender, turning occasionally.

16. 16

    Transfer meat to cutting board; cover to keep warm.

17. 17

    Spoon vegetables onto platter, reserving meat juices in pan.

18. 18

    Mix remaining flour and water; gradually whisk into juices in pan.

19. 19

    Cook and stir on medium heat 3 to 5 min.

20. 20

    or until thickened.

21. 21

    Slice meat across the grain; place on platter with vegetables.

22. 22

    Serve with gravy.

* Per serving · 4 servings · Values may vary.