After-Work Beef Pot Roast Dinner
Submitted by Galelah Dowell, Fairland, Okla.
Ingredients
1 (.7-ounce) envelope Italian salad dressing mix
1 (3- to 3 1/2-pound) boneless beef chuck shoulder pot roast or bottom round rump roast
2 large onions, cut into 8 wedges
2 cloves garlic
2 red bell peppers, cut into 1/2-inch cubes
1/2 cup ready-to-serve beef broth
2 zucchini, cut into 1/4-inch-thick slices
2 ½ tablespoons cornstarch
2 tablespoons water
Salt and pepper
Instructions
Press Italian salad dressing mix evenly onto all surfaces of roast. In 4 1/2- to 5 1/2-quart slow cooker, combine onions and garlic. Place roast on top. Add
red bell peppers and broth. Cover and cook on high for 5 hours or on low for 8 hours. Add zucchini. Cover and cook on high for 30 minutes, or until roast is
fork-tender.
Remove roast and vegetables from slow cooker. Strain cooking liquid and skim fat. Dissolve cornstarch in water.
In medium saucepan, combine 2 cups cooking liquid and cornstarch mixture. Bring to a boil, stirring constantly. Cook and stir for 1 minute, or until thickened.
Carve roast into slices. Season with salt and pepper to taste. Serve with vegetables and gravy.
Serving quantity: Serves 8.
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