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Recipe: After Work Beef Pot Roast
Similar Categories: After, Work, Beef, Pot, Roast
Serving Size : 8
3 pounds round roast, trimmed
1 envelope Italian dressing mix
2 large onions -- each cut into eight wedges
2 garlic cloves -- peeled
2 red bell peppers -- cut into 1 1/2" pieces
1/2 cup beef broth
2 zucchini -- cut into 1/4" thick slices
2 1/2 tablespoons cornstarch
salt and pepper
Press dressing mix evenly onto all surfaces of beef pot roast. Place
onions and garlic in 4 1/2-5 1/2 quart crockpot; top with pot
roast.
Add bell peppers and broth. Cover and cook on HI 5 hours or LO 8 hours.
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.
Per Serving (excluding unknown items): 275 Calories; 8g Fat (28.5%
calories from fat); 39g Protein; 9g Carbohydrate; 2g Dietary Fiber; 99mg
Cholesterol; 196mg Sodium. Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat;
1 Vegetable.
3 pounds round roast, trimmed
1 envelope Italian dressing mix
2 large onions -- each cut into eight wedges
2 garlic cloves -- peeled
2 red bell peppers -- cut into 1 1/2" pieces
1/2 cup beef broth
2 zucchini -- cut into 1/4" thick slices
2 1/2 tablespoons cornstarch
salt and pepper
Press dressing mix evenly onto all surfaces of beef pot roast. Place
onions and garlic in 4 1/2-5 1/2 quart crockpot; top with pot
roast.
Add bell peppers and broth. Cover and cook on HI 5 hours or LO 8 hours.
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.
Per Serving (excluding unknown items): 275 Calories; 8g Fat (28.5%
calories from fat); 39g Protein; 9g Carbohydrate; 2g Dietary Fiber; 99mg
Cholesterol; 196mg Sodium. Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat;
1 Vegetable.
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