After-Work Beef Pot Roast Dinner, Karen Hanson, KS Beef Council
1 boneless beef chuck shoulder pot roast or bottom round rump roast
(3-3 1/2 pounds)
1 envelope (0.7 oz.) Italian dressing mix
2 large onions, each cut into eight wedges
3 cloves garlic, peeled
2 red bell peppers, cut into 1 1/2 inch pieces
1/3 cyo ready-to-serve beef broth
3 zucchini, cut into 1/2 inch thick slices (optional)
2 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 if desired. Continue cooking, covered, for
an additional 30 minutes.)
Remove pot roast and vegetables. Strain cooking liquid; skim fat. Combine 2 cups cooking liquid and cornstarch mixture in medium sauce pan. 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.