Busy Day Beef Pot Roast (EASY)
Cook Time: HIGH 5 -6 hours or LOW 8-9 hours
Serves 6-8
Serves 6-8
YOU WILL NEED:
1 Beef Rump Roast (3 to 3-1/2 pounds)1 envelope (0.7 ounces) Italian dressing mix
2 large onions, each cut into 8 wedges (yellow or white onions are best)
2 cloves garlic, peeled
2 red bell peppers, cut into 1-1/2 inch pieces
1/2 cup ready-to-serve beef broth
2 zucchini, cut into 1/4-inch thick slices
2-1/2 tablespoons cornstarch dissolved in 2 tablespoons water
Salt and pepper
DIRECTIONS:
2. Remove pot roast and vegetables. 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.
3. Slice roast; season with salt and pepper, as desired. Serve topped with sauce.
1. Press dressing mix evenly onto all surfaces of beef pot roast. Place onions and garlic in 4-1/2 to 5-1/2-quart slow cooker; top with pot roast. Add bell peppers and broth. Cover and cook on HIGH 5 hours or on LOW 8 hours. Add zucchini. Continue cooking, covered, 30 minutes or until pot roast is fork-tender.
2. Remove pot roast and vegetables. 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.
3. Slice roast; season with salt and pepper, as desired. Serve topped with sauce.
TIP: Always use grass-fed beef. The fat content is so low, you will not have to separate the fat from the au jus (broth) before making your sauce.
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