Recipe
Author
Hy-Vee Test Kitchen
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Description
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
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 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 |
Directions
- 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.
Nutrition facts
Servings
230 Calories per serving
Amounts Per Serving
- Total Fat: 6g
- Cholesterol: 60mg
- Sodium: 220mg
- Total Carbohydrates: 9g
- Protein: 33g
Daily Values
0%
Vitamin A 20%
0%
Vitamin C 80%
0%
Iron 20%
0%
Calcium 4%
Recipe Source:
Hy-Vee weekly ad from the week of January 23, 2013.