After-Work Beef Pot Roast Dinner Roasts

Ingredients

• 3-3 1/2 lb. boneless beef chuck shoulder pot roast or bottom round rump roast
• 1 envelope (0.7 oz.) 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
• 2 1/2 Tbsp. cornstarch dissolved in 2 Tbsp. water
• salt and pepper, to taste

Instructions

Press dressing mix evenly onto all surfaces of 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.