After-Work Beef Pot Roast Dinner

Let the smell of comfort greet you at the door!

Makes: 6 to 8 Servings

Prep Time: 30 Minutes

Cook Time: More than 60 Minutes


  • 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


  1. 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.
  2. 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.
  3. Carve pot roast into slices; season with salt and pepper, as desired. Serve with vegetables and gravy.

Recipe and photo courtesy of Beef Checkoff.

tip icon

Slow Cooking TIP

Place chopped vegetables on bottom of 4 1/2 to 5 1/2-quart slow cooker. Vegetables are placed on the bottom and sides, closer to the heat source, because they tend to cook more slowly than meat in the slow cooker.

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