Beef Pot Roast 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

• 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. 
• Add bell peppers and broth. Cover and cook on HIGH or on LOW. Add zucchini. 
• Continue cooking, covered, 30 minutes or until pot roast is fork-tender.
  
• 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.
  
• Carve pot roast into slices; season with salt and pepper, as desired. 
• Serve with vegetables and gravy.