Beef Pot Roast

Also known as After-Work Beef Pot Roast Dinner

1 (3 to 3 1/2 pounds) boneless beef chuck shoulder pot roast or bottom round rump roast
1 envelope (0.7 ounces) Italian dressing mix
2 large onions, each cut into eight 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
1-1/2 tablespoons cornstarch dissolved in 2 tablespoons water
Salt and Pepper

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.


Crock Pot 4-1/2-Quart Slow Cooker, Black Demask Pattern

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