After-Work Beef Pot Roast Dinner

Servings: 6 – 8 Servings | Prep Time: 30 min | Cooking Time: More than 60 min

Let the smell of comfort greet you at the door!

Share this recipe:

Ingredients:

1 Star Ranch Angus^® shoulder roast, boneless,
or bottom round rump roast (3 to 3 ½ pounds)
1 packet (0.7 oz) Italian dressing mix
2 large onions, each cut into 8 wedges
2 garlic cloves, peeled
2 red bell peppers, cut into 1 ½-inch pieces
½ cup ready-to-serve beef broth
2 zucchini, cut into ¼-inch thick slices
2 ½ tablespoons cornstarch dissolved in 2 tablespoons water
Salt and pepper, to taste

Press dressing mix evenly onto all surfaces of beef pot roast. Place onions and garlic in 4 ½ to 5 ½ 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.

Recipe and photo courtesy of Beef Checkoff.

Fill your cart with Star Ranch Angus^® beef from your nearest store.