1 (2 ½ to 3 lb.) boneless chuck roast
1 cup zesty Italian salad dressing
1 teaspoon pepper
¼ teaspoon garlic powder
½ (16-oz.) pkg. frozen sliced carrots, thawed
½ lb. sliced fresh mushrooms
Pierce roast on both sides with a fork.
Place in zip-top plastic bag.
Combine salad dressing, pepper and garlic powder; pour over roast in bag.
Seal bag and refrigerate for 6 to 8 hours or overnight, turning occasionally.
Drain meat, reserving ⅓ cup marinade; add enough water to reserved marinade to make 1 cup.
Place meat and marinade mixture in 4-quart oval (or similar) casserole; cover.
Cook according to your Advantium model's cooking settings or until tender.
Turn roast over and add vegetables after 20 minutes of cooking time.