 |
Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 8 |
|
Simmering the roast and the vegetables in prepared Italian sauce ensures moist, flavorful, fork-tender results! Ingredients:
2 tablespoons oil |
1 (4 pound) boneless beef bottom round roast or chuck pot roast |
1 (24 ounce) jar prego® traditional italian sauce or prego® tomato, basil & garlic italian sauce |
6 potatoes, peeled and cubed |
6 medium carrots, cut into 2 inch pieces |
Directions:
1. Heat the oil in a 6-quart saucepot over medium-high heat. Add the beef and cook until it's well browned on all sides. Pour off any fat.
2. Stir the Italian sauce in the saucepot and heat to a boil. Reduce the heat to low. Cover and cook for 45 minutes.
3. Add the potatoes and carrots to the saucepot. Cover and cook for1 hour or until the beef and vegetables are fork-tender.
|
|