After-Work
Beef Pot
Roast Dinner

Cook Time:  More than 60 Minutes  |  Servings:  6 to 8

After-Work Beef Pot Roast Dinner

ingredients:

ingredients:

  • 1 Star Ranch Angus® beef shoulder roast, boneless, or Bottom Round Rump Roast (3 to 3 1/2 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 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

Instructions:

Instructions:

  1. 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.
  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 The Beef Checkoff.


Slow Cooking Graphic

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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