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After-Work Beef Pot Roast Dinner: Date Added: 28 Jul 2011
Listed in: Crockpot
Ingredients

3-3 1/2 lb. boneless beef chuck shoulder pot roast or bottom round rump roast
1 envelope (0.7 oz.) 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 Tbsp. cornstarch dissolved in 2 Tbsp. water
salt and pepper, to taste

Cooking Instructions

Servings Serves 6 to 8
Prep Time 10 minutes
Cook Time 5ó8 hours (crockpot)

1. Press dressing mix evenly onto all surfaces of 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 used with permission by the Texas Beef Council. For more beef information and recipes visit www. txbeef.org.com

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After-Work Beef Pot Roast Dinner
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