14 oz canned tomatoes with 1/2 cup liquid reserved italian-style drained canned
5 carrots peeled halved lengthwise cut into thirds
3 lb blade roast boneless
0.3 cup flour divided
0.5 lb mushrooms fresh halved
4 cloves garlic minced
2 pasilla peppers green quartered
0.3 cup 1/4 cup kraft zesty italian dressing italian divided kraft
2 tsp penzey's southwest seasoning dried italian
1 onion coarsely chopped
0.3 cup water
Equipment
frying pan
paper towels
whisk
dutch oven
cutting board
Directions
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.
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 with reserved liquid and Italian seasoning; stir. Return meat to pan; bring to boil. Cover; simmer on low heat 2 to 2-1/2 hours or until meat is tender, turning meat occasionally.
Transfer meat to cutting board; cover to keep warm. Spoon vegetables onto serving platter, reserving meat juices in pan.
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.
