After-Work Beef Pot Roast Dinner
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INGREDIENTS 1 envelope Italian dressing mix
1 (2-1/2 to 3-pound) boneless beef chuck roast
2 large onions, each cut into 8 wedges
2 cloves garlic, peeled
2 medium red bell peppers, cut into 1/2-inch pieces
1/2 cup ready-to-serve beef broth
2 medium zucchini, cut into 1/4-inch slices
2-1/2 tablespoons cornstarch
2 tablespoons water
Salt and pepper, to tastePress dressing mix evenly onto all surfaces of the beef pot roast.
Place onions and garlic in a 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 and reserve. Skim fat from liquid.
Dissolve cornstarch into water. Combine 2 cups cooking liquid and cornstarch mixture in a medium pan. Bring to a boil, stirring constantly. Cook and stir 1 minute or until thickened.
Carve pot roast into slices. Season with salt and pepper, to taste. Serve with vegetables and gravy.
Makes 8 servings