Crock-Pot Roast
Source of Recipe
Jennifer
Recipe Introduction
Makes 8
servings.
EX: 4 meats, 1 vegetable, 1/2 fat
List of Ingredients
1 envelope (0.7 oz.) Italian dressing mix
2 1/2 pounds chuck roast, trimmed
2 large onions, each cut into eight wedges
2 cloves garlic, peeled
1 14.5 ounce can diced tomatoes
2 red bell peppers, cut into 1 1/2-inch pieces
1/2 cup beef broth
2 medium zucchini, cut into 1/4-inch thick slices
2-1/2 tablespoons cornstarch dissolved in 2
tablespoons water
salt and pepper, to taste
Recipe
Press dressing mix evenly onto all surfaces of 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
on LOW 8 hours. Add zucchini. Continue cooking,
covered, 30 minutes
or until pot roast is fork-tender.
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. Divide evenly and serve with vegetables and
gravy.
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