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Beef Pot Roast Dinner
Serves 6 |
The perfect dinner to prepare before work.
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Ingredients:
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| 3 lb boneless beef bottom round rump roast+ Add to Shopping List |
| 1 envelope Italian dressing mix+ Add to Shopping List |
| 2 onions, cut into 8 wedges+ Add to Shopping List |
| 2 cloves garlic, peeled+ Add to Shopping List |
| 2 red bell peppers, cut into 1-1/2 inch pieces+ Add to Shopping List |
| 1/2 cup ready-to-serve beef broth+ Add to Shopping List |
| 2 zucchinis, cut into 1/4-inch thick slices+ Add to Shopping List |
| 2 1/2 tablespoons cornstarch, dissolved in 2 tablespoons water+ Add to Shopping List |
| Salt, to taste+ Add to Shopping List |
| Pepper, to taste+ Add to Shopping List |
Directions:
- Rub dressing mix evenly over pot roast. Place onions and garlic into the slow cooker. Place pot roast on top of vegetables. Add bell peppers and broth. Cover and cook on high for 5 hours, or on low for 8 hours. Add zucchini 30 minutes before done cooking.
- Remove pot roast and vegetables. Strain liquid and skim fat. Combine 2 cups of liquid with cornstarch mixture in medium saucepan. Bring to a boil, stirring constantly. Cook and stir for 1 minute or until thickened.
- Carve pot roast into slices, season with salt and pepper. Serve with vegetables and gravy.
| Main Ingredient: | Beef |
| Cooking Method: | Slow Cooker |
| Course: | Dinner |
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