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ITALIAN DRESSING POT ROAST

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 3 pound boneless chuck roast - see above notes for other ideas

 1-2 cups (16 oz bottle) Lite Italian Dressing - doesn't matter what brand, but Kraft Zesty is great

Onions, celery, carrots, potatoes - largely chopped

Preheat crock pot on high (or oven to 275 degrees).  Drizzle two or three tablespoons of the dressing on the bottom of the crock pot's pot or a large, deep casserole.  Add the meat and veggies - no particular order.  Pour at least 1 cup of dressing over the whole thing.  For a larger cut of meat - use more dressing.  For a chuck steak or small roast, I usually use 3/4 cup, or so.  Doesn't really matter at all

Cover tightly and cook on high, in crock pot, until it is bubbling a lot, then turn to low.  My pot is older and doesn't have a tight fitting lid so I even cover the whole thing with a couple kitchen towels.  If you need the meal sooner than later, keep it on high, but I usually like to cook this on low for several hours - like 5 or 6, depending on the size of the meat, of course.  

In the oven, 275 degrees for several hours.  Instant pot - no clue.

It's done when it falls apart very easily.  This makes a lot of it's own juice, so if left covered tightly, it will NEVER dry out.  I turn it now and then, just so all parts of the roast are, at one point, sitting in the liquid.  Makes approx 10 (weight loss surgery-size) servings.

 Per Serving: 275 Cal; 30 g Protein; 15 g Tot Fat; 2 g Carb; 0 g Fiber; 1 g Sugar; 283 mg Sodium

(I use AccuChef for my stats.)

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