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After-Work Beef Pot Roast Dinner

  • 6servings

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Source: cooksrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B3, B12, D
MineralsZinc, Copper, Natrium, Magnesium, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 to 3 1/2 pound boneless beef chuck shoulder pot roast or bottom round rump roast

  2. 1 (0.7-ounce) envelope Italian dressing mix

  3. 2 large onions, each cut into eight wedges

  4. 2 cloves garlic, peeled

  5. 2 red bell peppers, cut into 1 1/2-inch pieces

  6. 1/2 cup ready-to-serve beef broth

  7. 2 zucchini, cut into 1/4-inch thick slices

  8. 2 1/2 tablespoons cornstarch dissolved in

  9. 2 tablespoons water

  10. Salt and pepper, to taste

Instructions Jump to Ingredients ↑

  1. Press dressing mix evenly onto all surfaces of 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 on 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.

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