After-Work Beef Pot Roast Dinner
Cut: Chuck / Shoulder Roast
Preparation Time: 15 Minutes
Cook Time: 5 1/2 to 9 hours |
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Main Ingredients:
1 boneless beef chuck shoulder pot roast or bottom round rump roast (3 to 3 1/2 pounds)
1 envelope (0.7 ounces) 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
Directions:
- 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. 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.
Recipe Tips:
- Perfect pot roast, complete with vegetables, is ready when you walk in the door. Add mashed potatoes and dinner is served.
Recipe Notes:
Nutrition Information per serving, using chuck (1/6 of recipe): 333 calories; 44 g protein; 13 g carbohydrate; 11 g fat; 580 mg sodium; 129 mg cholesterol; 5.4 mg niacin; 0.6 mg viatmin B6; 4.4 mcg vitamin B12; 5.5 mg iron; 11.3 mg zinc.
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