Easy Beef Pot Roast DinnerPrep time: 10 - 15 minutes  Cook time: 5-8 hours in crockpot Serves: 6 to 8 Ingredients 3 to 3 1/2 pound Nolan Ryan's roast (we recommend a boneless chuck shoulder roast or bottom round rump roast) 1 envelope (0.7 oz.) Italian dressing mix 2 large onions, cut into 8 wedges each 2 cloves garlic, peeled 2 red bell peppers, cut into 1 1/2-inch strips 1/2 cup beef broth 2 zucchini, cut into 1/4-inch thick slices 2 1/2 Tbsp. cornstarch dissolved in 2 Tbsp. water Salt and pepper to taste Directions Press dressing mix evenly onto all surfaces of the roast. Place onions and garlic in 4 1/2 to 5 1/2-quart crockpot; top with roast. Add bell peppers and broth. Cover and cook on HIGH 5 hours or on LOW for 8 hours. Add zucchini and continue cooking for an additional 30 minutes. Remove roast and vegetables. Strain cooking liquid and cornstarch mixture into a medium sauce pan. Bring to boil, stirring constantly. Cook and stir 1 minute or until thickened. Carve roast into slices; season with salt and pepper as desired. Serve with vegetables and gravy. |
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