 After-Work Beef Pot Roast
Perfect pot roast, complete with vegetables, is ready when you walk in the door. Add mashed potatoes and dinner is served!
Makes 6 to 8 servings
Ingredients:
1 boneless beef chuck shoulder pot roast or bottom round rump roast (3-3 1/2 lbs)
1 envelope (0.7 oz.) Italian dressing mix
2 large onions, each cut into eight wedges
2 cloves garlic, peeled
2 red bell peppers, cut into 1 1/2-in. pieces
1/2 cup ready-to-serve beef broth
2 zucchini, cut into 1/4-in. thick slices
2 1/2 tablespoons cornstarch dissolved in 2 tablespoons water
Salt and pepper
Cooking Instructions:
- Press dressing mix evenly onto all surfaces of beef pot roast. Place onion 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. Serve with vegetables and gravy.
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