After-Work Beef Pot Roast Dinnersteak-icon


  1. 1 beef Shoulder Roast boneless or Bottom Round Rump Roast (3 to 3-1/2 pounds)
  2. 1 envelope (0.7 ounces) Italian dressing mix
  3. 2 large onions, each cut into 8 wedges
  4. 2 cloves garlic, peeled
  5. 2 red bell peppers, cut into 1-1/2 inch pieces
  6. 1/2 cup ready-to-serve beef broth
  7. 2 zucchini, cut into 1/4-inch thick slices
  8. 2-1/2 tablespoons cornstarch dissolved in 2 tablespoons water
  9. Salt and pepper


  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 provided by:

Farm to Fork
Farm to Fork
Farm to Fork