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Beef Pot Roast Dinner
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The perfect dinner to prepare before work.
|3 lb boneless beef bottom round rump roast|
|1 envelope Italian dressing mix|
|2 onions, cut into 8 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 zucchinis, cut into 1/4-inch thick slices|
|2 1/2 tablespoons cornstarch, dissolved in 2 tablespoons water|
|Salt, to taste|
|Pepper, to taste|
- Rub dressing mix evenly over pot roast. Place onions and garlic into the slow cooker. Place pot roast on top of vegetables. Add bell peppers and broth. Cover and cook on high for 5 hours, or on low for 8 hours. Add zucchini 30 minutes before done cooking.
- Remove pot roast and vegetables. Strain liquid and skim fat. Combine 2 cups of liquid with cornstarch mixture in medium saucepan. Bring to a boil, stirring constantly. Cook and stir for 1 minute or until thickened.
- Carve pot roast into slices, season with salt and pepper. Serve with vegetables and gravy.
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