Prep Time 20m
Cook Time 190m
Ready Time 210m
Yield 5 to 6 servings


Ingredients
  • 2 tablespoons Crisco® Pure Vegetable Oil, if using stovetop method
  • Crisco® Original No-Stick Cooking Spray, if using slow cooker
  • 3 to 4 pounds boneless beef chuck arm roast (such as English roast)
  • 1 (0.87 to 1.2 oz.) package brown gravy mix
  • 1 cup water
  • 1/2 cup prepared Italian dressing
  • 2 to 3 medium potatoes, chopped
  • 3/4 pound baby carrots
  • 2 medium yellow onions, peeled and cut into wedges
  • 2 to 3 stalks celery, cleaned and sliced
  • 1/3 cup Pillsbury BEST™ All Purpose Flour
  • 2 tablespoons chopped fresh Italian parsley for garnish, optional
Preparation Directions
STOVE TOP METHOD
  • Step 1Heat oil in Dutch oven over medium heat. Season meat with salt and pepper. Brown roast on all sides in pan.
  • Step 2Combine gravy mix, water and Italian dressing. Place potatoes, carrots, onions and celery around meat. Sprinkle with flour. Top with gravy mixture.
  • Step 3Bring to a boil, then cover tightly and simmer about 3 hours or until meat is fork-tender. Remove meat to serving platter. Cut into serving-sized pieces. Transfer vegetables to platter. Stir gravy in pan. Pour some gravy over meat and vegetables. Garnish with chopped fresh parsley, if desired. Serve pot roast with remaining gravy on the side.
SLOW COOKER METHOD
  • Step 1Coat inside of slow cooker with no-stick cooking spray. Do not use oil listed. Place roast in cooker.
  • Step 2Combine gravy mix, water and Italian dressing. Place potatoes, carrots, onions and celery around meat. Sprinkle with flour. Top with gravy mixture.
  • Step 3Cover and cook on LOW 8 to 10 hours (or on HIGH 5 to 6 hours) or until meat is fork-tender. Remove meat to serving platter. Cut into serving-size pieces. Transfer vegetables to platter. Stir gravy in cooker. Pour some gravy over meat and vegetables. Garnish with chopped fresh parsley, if desired. Serve pot roast with remaining gravy on the side.
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