After-Work Beef Pot Roast Dinner
1 boneless beef chuck shoulder pot roast or bottom round rump roast (3 to 31/2 pounds)
1 envelope (0.7 ounces) Italian dressing mix
2 large onions, each cut into eight wedges
2 cloves garlic, peeled
2 red bell peppers, cut into 1 ½ -inch pieces
½ cup ready-to-serve beef broth
2 zucchini, cut into ¼-inch thick slices
2 ½ tablespoons cornstarch dissolved in 2 tablespoons
Salt and Pepper
Press dressing mix evenly onto all surfaces of beef pot roast. Place onions and garlic in 4 ½ to 5 ½ - 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. Serve with vegetables and gravy.
Pairs Well With
Nutrition Information Per Serving, Using Chuck (1/6 of recipe): 333 calories; 44 g protein; 13 g carbohydrate; 11 g fat; 580 mg sodium; 129 mg cholesterol; 5.4 mg niacin; 0.6 mg vitamin B6; 4.4 mcg vitamin B12; 5.5 mg iron; 11.3 mg zinc