After-Work Beef Pot Roast Dinner

After a long day at work, treat yourself to an easy—and nutritious—feast. Beef is a prime source of zinc, so this Pot Roast will help keep your immune system going strong.

  • 8 hrs
    30 min
  • 8
    SERVINGS
  • 283
    Cal
  • 38 g
    Protein

Ingredients & Cooking

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
  • 2 red bell peppers, cut into 1-1/2 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

Cooking:

  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 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.

Nutrition Information

Butcher Counter

After-Work Beef Pot Roast DinnerShoulder Clod Arm Roast Chuck Primal

Largest section of the Shoulder Clod that is cut into the Arm Chuck Roast, Arm Chuck Steak and Ranch Steak. Steaks are best cut across the grain with connective tissue removed to improve tenderness.

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