After-Work Beef Pot Roast Dinner
Preparation and Cooking Time
High setting: 6 hours
Preparation and Cooking Time
Low setting: 9 hours
Serves
Makes 6 to 8 servings
Ingredients
- 1 boneless beef chuck shoulder pot roast 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, peeled
- 2 red bell peppers, cut into 1-1/2-inch pieces
- 1/2 cup ready-to-serve beef broth
- 2 zucchini, cut into 1/4-inch thick slices
- 2-1/2 tablespoons cornstarch dissolved in 2 tablespoons water
- Salt and pepper
Preparation
- Press dressing mix evenly onto all surfaces of beef pot roast. Place onions and garlic in 4-1/2 to 5-1/2- quart Crock-Pot 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.
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