After-Work Beef Pot Roast Dinner


After-Work Beef Pot Roast Dinner

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Bowl of pot roast surrounded by roasted vegetables

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    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. 

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    Servings and Ingredients

    Serves 8
    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


    1. 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.
    2. Cover and cook on HIGH 5 hours or on LOW 8 hours.
    3. 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.

    Nutrition facts


    230 Calories per serving

    Amounts Per Serving

    • Total Fat: 6g
    • Cholesterol: 60mg
    • Sodium: 220mg
    • Total Carbohydrates: 9g
    • Protein: 33g

    Daily Values

    Vitamin A 20%
    Vitamin C 80%
    Iron 20%
    Calcium 4%

    Recipe Source:

    Hy-Vee weekly ad from the week of January 23, 2013.