After-Work Beef Pot Roast Dinner

• 1 beef shoulder roast boneless or Bottom Round Rump Roast, 3 to 3-1/2 pounds
• 11/16 ounce italian dressing mix
• 2 onions large, each 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 zucchini cut into 1/4-inch thick slices
• 2 1/2 tablespoons cornstarch dissolved in 2 tablespoons water
• salt
• pepper

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. 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.
3. Carve pot roast into slices; season with salt and pepper, as desired. Serve with vegetables and gravy.

beef shoulder roast, italian dressing mix, onions, garlic, red bell peppers, ready, zucchini, cornstarch, salt, pepper

Taken from www.yummly.com/recipe/After-Work-Beef-Pot-Roast-Dinner-1089387 (may not work)