Ingredients Jump to Instructions ↓

  1. 1 Boneless Beef Chuck Shoulder Pot Roast or Bottom Round Rump Roast (3 to 3-1/2 pounds)

  2. 1 envelope (0.7 ounces ) Italian dressing mix

  3. 2 large onions, each cut into 8 wedges

  4. 2 cloves garlic, peeled

  5. 2 red bell peppers, cut into 1-1/2 inch pieces 1/2 cup ready-to-serve beef broth

  6. 2 zucchini, cut into 1/4-inch thick slices

  7. 2-1/2 tablespoons cornstarch dissolved in

  8. 2 tablespoons water Salt and pepper

Instructions Jump to Ingredients ↑

  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 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. Yield: 6 to 8 servings.


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