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After-Work Beef Pot Roast Dinner

Source of Recipe


Rocky Mountain News






List of Ingredients



• 1 boneless beef chuck shoulder pot roast or bottom round rump roast (3 to 3-1/2 lbs.)
  
• 1 envelope (0.7-ounce) Italian dressing mix
  
• 2 large onions, each cut into 8 wedges
  
• 2 cloves garlic, peeled
  
• 2 red bell peppers, cut into 1-1/2-inch pieces
  
• 1/2 cup ready-to-serve beef broth
  
• 2 zucchini, cut into 1/4-inch-thick slices
  
• 2-1/2 Tbsp cornstarch, dissolved in 2 Tbsp water
  
• Salt and pepper
  






Instructions



1. Press dressing mix evenly onto all surfaces of beef pot roast. Place onions and garlic in 4-1/2- to 5-1/2-quart slow cooker; top with pot roast. Add bell peppers and broth. Cover and cook on HIGH 5 hours or LOW 8 hours.
   
   
2. Add zucchini. Continue cooking, covered, 30 minutes or until pot roast is fork-tender.
   
   
3. Remove pot roast and vegetables. Strain cooking liquid; skim fat. Combine 2 cups cooking liquid and cornstarch mixture in medium saucepan. Bring to a boil, stirring constantly; cook and stir 1 minute or until thickened.
   
   Carve pot roast into slices; season with salt and pepper, as desired. Serve with vegetables and gravy.
   
   Makes 6 to 8 servings.