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Beef >> After-work Beef Pot Roast Dinner
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Beef >> After-work Beef Pot Roast Dinner


3 To 3 ½ Pound Boneless Beef Chuck Shoulder Pot Roast Or Bottom Round Rump Roast 1 (0.7-ounce) Envelope Italian Dressing Mix 2 Large Onions, Each Cut Into Eight Wedges 2 Cloves Garlic, Peeled 2 Red Bell Peppers, Cut Into 1 ½-inch Pieces ½ Cup Ready-to-serve Beef Broth 2 Zucchini, Cut Into ¼-inch Thick Slices 2 ½ Tablespoons Cornstarch Dissolved In 2 Tablespoons Water Salt And Pepper, To Taste
Press Dressing Mix Evenly Onto All Surfaces Of Pot Roast.
Place Onions And Garlic In 4 ½ To 5 ½-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.

Perfect Pot Roast, Complete With Vegetables, Is Ready When You Walk In The Door Makes 6 To 8 Servings. You can serve with your family and friends.
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