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Beef Pot Roast

 

1 boneless beef chuck shoulder pot roast or bottom round rump roast
1 envelope Italian dressing mix (Italian dressing in a bottle will also work)
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 beef broth
2 zucchini, cut into 1/4 in. thick slices
2 1/2 T. cornstarch dissolved in 2 T. water
Salt and Pepper

Press dressing mix or dressing evenly onto all surfaces of roast. Place onions and garlic in 4 1/2 to 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. Continue cooking, covered, 30 minutes or until roast is fork-tender.
Remove 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.
Carve roast into slices; season with salt and pepper, as desired. Serve with vegetables and gravy. Mashed potatoes go well with this dish. Makes 6-8 servings.