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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

After-Work Beef Pot Roast Dinner Recipe

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This recipe for After-Work Beef Pot Roast Dinner is from MOM'S RECIPES, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 envelope Italian dressing mix (or a bottle of Italian dressing)
1 boneless beef chuck shoulder pot roast or bottom round rump roast
2 large onions, each cut into eight wedges
2 cloves garlic, peeled
2 red bell peppers, cut into 1/2-inch pieces
1/2 cup 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:
Directions:
Press dressing mix or dressing evenly onto all surfaces of roast. Place onions and garlic in 4 1/2-or 5 1/2-quart slow cooker. Top with roast. Add bell peppers and broth. Cover and cook on high 5 hours or on low 8 hours. Add zucchini. Cook, covered, 30 minutes or until roast is fork-tender.
Remove roast and vegetables. Strain liquid, skim fat. Combine 2 cups cooking liquid and cornstarch mixture in saucepan. Bring to a boil, stirring constantly; cook and stir 1 minute or until thickened.
Carve roast into slices; season with salt and pepper. Serve with vegetables gravy, and mashed potatoes.
Number Of Servings:
Number Of Servings:
6-8

 

 

 

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