Italian dressing mix doubles as a flavorful rub in this savory pot roast. You can also add baby carrots, chopped potatoes or winter squash along with the onions.
Servings and Ingredients
|2 large onions, each cut into 8 wedges|
|2 clove(s) garlic, peeled|
|2 tsp. Italian dressing mix|
|1 (2 pound) boneless beef chuck roast|
|2 medium red bell peppers, cut into 1/2-inch pieces|
|½ c. plus 2 tbsp water|
|2 medium zucchini, cut into 1/4-inch thick slices|
|2 ½ tbsp. cornstarch|
- Place onions and garlic in 4-1/2- to 5-1/2-quart slow cooker. Press Italian dressing mix evenly onto all surfaces of beef roast. Add roast, bell peppers and 1/2 cup water to slow cooker.
- Cover and cook on HIGH 5 hours or on LOW 8 hours.
- Add zucchini and continue to cook, covered, 30 minutes or until zucchini is fork-tender. Remove roast and vegetables. Strain cooking liquid and reserve, skimming fat from liquid. Dissolve cornstarch into 2 tablespoons water. Combine reserved cooking liquid and cornstarch mixture in a medium pan. Bring to a boil, stirring constantly. Cook and stir 1 minute or until thickened. Serve gravy over roast and vegetables.
230 Calories per serving
Amounts Per Serving
- Total Fat: 6g
- Cholesterol: 60mg
- Sodium: 220mg
- Total Carbohydrates: 9g
- Protein: 33g
Vitamin A 20%
Vitamin C 80%
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