Italian-Style Pot Roast

2 tablespoons vegetable oil

3 1/2- to 4-pound boneless beef bottom round or chuck pot roast

1 jar (28 ounces) Spaghetti Sauce (3 cups)

6 medium potatoes, cut into quarters (about 3 1/2 cups)

6 medium carrots, cut into 2-inch pieces (about 2 cups)

In 6-quart Dutch oven over medium-high heat, in hot oil, cook roast until browned on all sides. Spoon off fat.

Add sauce. Heat to boiling. Reduce heat to low.

Cover; cook 1 hour 45 minutes, stirring occasionally. Add potatoes and carrots.

Cover; cook 1 hour or until roast and vegetables are fork-tender, stirring occasionally.

8 servings