Beef Pot Roast Slow Cooker Dinner
Makes 6 to 8 servings

Prep Time: 10 minutes

Cooking Time: HIGH 5 hours to LOW 8 hours

• 1 - envelope (0.7 ounces) Italian dressing mix

• 3 to 3-1/2 - pounds 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 1/2-inch pieces

• 1/2 - cup ready-to-serve beef broth

• 2 - zucchini, cut into 1/4-inch thick slices

• 2-1/2 - tablespoon cornstarch dissolved in 2 tablespoon water

• Salt & pepper to taste

1. Press dressing mix evenly onto all surfaces of pot roast. Place onions and garlic in 4-1/2 to 5-1/2 quarts slow cooker; top with pot roast. 
2. Add bell peppers and broth. Cover and cook on HIGH or on LOW. Add zucchini. 
3. Continue cooking, covered, 30 minutes or until pot roast is fork-tender.
4. Remove pot roast and vegetables. Strain cooking liquid; skim fat. 
5. 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.
6. Carve pot roast into slices; season with salt and pepper, as desired. 
7. Serve with vegetables and gravy.