After Work Beef Pot Roast
  • HIGH 5 to 6 hours or on LOW 8 to 9 hours
  • Makes 6 to 8 servings
  • Family Dinners

After-Work Beef Pot Roast Dinner

After-work, there's no better way to celebrate the ordinary with the everyday extraordinary.

Ingredients

  • 1 beef Shoulder Roast boneless or Bottom Round Rump Roast (3 to 3-1/2 pounds)
  • 1 envelope (0.7 ounces) Italian dressing mix
  • 2 large onions, each cut into 8 wedges
  • 2 cloves garlic
  • 2 red bell peppers, cut into 1-1/2 inch pieces
  • 1/2 cup beef broth
  • 2 zucchini, cut into 1/4-inch thick slices
  • 2-1/2 tablespoons cornstarch dissolved in 2 tablespoons water
  • Salt and pepper

Instructions

  • 1. Press dressing mix evenly onto all surfaces of beef 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 LOW 8 hours. Add zucchini. Continue cooking, covered, 30 minutes or until pot roast is fork-tender.

  • 2. 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.

  • 3. Carve pot roast into slices; season with salt and pepper, as desired. Serve with vegetables and gravy.