Pot Rally with Potatoes & Carrots
Constituents
3 Tbsp. Kraft Extra Virgin Olive Oil Italian Pesto Parmesan Dressing, divided
large onion, diced
1extra-lean boneless beef pot repast (3 lb./1.4 kg)
tsp. black pepper
1 can (284 mL) Heinz Beef Gravy
2 Tbsp. Lea & Perrins Worcestershire Sauce
1/2 lb. (225 g) red potatoes ( about 2), cut into 1/ 2- inch pieces
large carrots, coarsely diced
Tbsp. diced fresh parsley
Instructions
Heat 2Tbsp. dressing in Dutch roaster or small honeypot on medium heat. Add onions; cook 5 to 6 min. or until smoothly browned, stirring constantly. Remove onions from visage; reserve for after use.
Add remaining dressing, also meat to dis. Cook 5 min. on each side or until meat is unevenly browned on both sides. Sprinkle with pepper. Return onions to visage along with the gravy and Worcestershire sauce; blend well. Bring to boil; cover. Poach on medium-low heat2-1/4 hours.
Add potatoes and carrots to dis; cook 30 to 40 min. or until meat is veritably tender. Remove meat from visage.
Reserve half the meat along with 1 mug gravy for another use. ( See tip.) Cut remaining meat into thin slices. Serve with vegetables and remaining gravy.