After-Work Beef Pot Roast Dinner
Cut: Roast
Method: Slow Cooking
Total Time: 8-9 Hours
Servings: 8
After-Work Beef Pot Roast Dinner
INGREDIENTS
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.
After-Work Beef Pot Roast Dinner
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.
INGREDIENTS
