After-Work Beef Pot Roast Dinner
This Italian-inspired, fork-tender pot roast, complete with vegetables, is ready when you walk in the door.
3 to 3 1/2 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 1/2-inch pieces
1/2 cup ready-to-serve beef broth
2 zucchini, cut into 1/4-inch thick slices
2 1/2 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 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.
Makes 6 to 8 servings.
Nutritional Information Per Serving (1/6 of recipe): 324 calories; 11 g fat; 561 mg sodium; 122 g carbohydrate; 42 g protein; 5.8 mg niacin; 0.7 mg vitamin B6; 3.2 mcg vitamin B12; 5.0 mg iron; 7.2 mg zinc.
Recipe and photograph courtesy of The Beef Checkoff.