After-Work Beef Pot Roast Dinner Recipe

Ingredients

• 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

How to make After-Work Beef Pot Roast Dinner

1. Press dressing mix evenly onto all surfaces of pot roast.
2. Place onions and garlic in 4 ½ to 5 ½-quart slow cooker; top with pot roast.
3. Add bell peppers and broth.
4. Cover and cook on HIGH 5 hours or on LOW 8 hours.
5. Add zucchini.
6. Continue cooking, covered, 30 minutes or until pot roast is fork-tender.
7. Remove pot roast and vegetables.
8. Strain cooking liquid; skim fat.
9. Combine 2 cups cooking liquid and cornstarch mixture in medium saucepan.
10. Bring to a boil, stirring constantly; cook and stir 1 minute or until thickened.
11. Carve pot roast into slices; season with salt and pepper, as desired.
12. Serve with vegetables and gravy.

Notes