Marinated Pot Roast With Vegetables - cooking recipe

Ingredients

1 (3 to 4 lb.) boneless chuck roast
1 tsp. pepper
1/2 c. Zesty Italian dressing
1/2 c. red wine vinegar
1/2 tsp. browning-and-seasoning sauce
1 (10 oz.) pkg. frozen whole baby carrots
1 (8 oz.) pkg. frozen whole mushrooms
1 (6 oz.) can tomato paste

Preparation

Pierce roast with a fork in several places; sprinkle with pepper.
Combine dressing, vinegar and browning-and-seasoning sauce in a 4-quart casserole with lid.
Add roast; turn to coat. Cover and refrigerate 6 to 8 hours, turning twice.