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Tuscan Pot Roast
Tuscan Pot Roast

Tuscan Pot Roast

3 Review(s)
Cook Minutes 3 Hr
Prep : 30 Min Cook: 2 Hr 30 Min
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12 Servings
Original recipe yields 12 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 boneless bottom blade pot roast (3 lb./1.4 kg)
1/3 cup flour, divided
1/4 cup Kraft Calorie-Wise Zesty Italian Dressing, divided
1/2 lb. (225 g) fresh mushrooms, halved
5 carrots, peeled, halved lengthwise, cut into thirds
2 green peppers, quartered
1 onion, coarsely chopped
4 cloves garlic, minced
1-3/4 cups (1/2 of 28-fl oz/796-mL can) whole plum tomatoes, drained with 1/2 cup liquid reserved
2 tsp. dried Italian seasoning
1/4 cup water
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Step 1
Pat meat dry with paper towel. Coat evenly with 2 Tbsp. flour. Heat Dutch oven or large deep skillet on medium heat. Add 2 Tbsp. dressing and meat; cook meat 2 to 3 min. on each side or until browned on both sides. Remove meat from pan; set aside.
Step 2
Add remaining dressing, mushrooms, carrots, peppers and onions to pan; cook and stir 2 to 3 min. or until vegetables are lightly browned, stirring frequently to scrape up browned bits from bottom of pan. Add garlic; cook 1 min. or until fragrant, stirring occasionally. Add tomatoes, reserved tomato liquid and Italian seasoning; stir.
Step 3
Return meat to pan; bring to boil. Cover; simmer on low heat 2 to 2-1/2 hours or until meat is tender, turning occasionally. Transfer meat to cutting board; cover to keep warm. Spoon vegetables onto platter, reserving meat juices in pan.
Step 4
Mix remaining flour and water; gradually whisk into juices in pan. Cook and stir on medium heat 3 to 5 min. or until thickened. Slice meat across the grain; place on platter with vegetables. Serve with gravy.
Kraft Kitchen Tips!
Serving Suggestion
Serve with hot cooked pasta.
Creative Leftovers
Cool, then refrigerate any leftover meat. Enjoy the next day in sandwiches made with sliced Italian bread.
Calories From Fat
% Daily Value
Fat 13 g
Saturated fat 5 g
25 %
Cholesterol 70 mg
Sodium 190 mg
8 %
Carbohydrate 9 g
Fibre 2 g
Sugars 3 g
Protein 26 g
Vitamin A
45 %
Vitamin C
40 %
2 %
20 %
12 servings, 1/12 recipe (232 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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