After-Work Beef Pot Roast Dinner

Ingredients:

• 1 beef Shoulder Roast boneless or Bottom Round Rump Roast (3 to 3-1/2 pounds)
• 1 envelope (0.7 ounces) Italian dressing mix
• 2 large onions, each cut into 8 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 tablespoons cornstarch dissolved in 2 tablespoons water
• Salt and pepper

Directions:

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