The more the merrier in Heather’s Florida Kitchen! That’s why I have teamed with the fabulous folks over at Orlando’s WOMX Mix 105.1 to offer the morning show’s Recipe of the Week. Today’s recipe is Beef Pot Roast Dinner. After work, there’s no better way to celebrate the ordinary with something extraordinary. Your slow cooker is great at taking care of the cooking. The cuts recommended in this recipe are lean and economical and have the best flavor when cooked in this manner. Every Thursday, you can find more recipes exclusively for Mix 105.1’s Morning Mix here and at the radio station’s website.
Beef Pot Roast Dinner
Yield: 6 to 8 servings
1 (3 to 3-1/2 pound) beef boneless shoulder roast or bottom round rump roast
1 (0.7-ounce) envelope Italian dressing mix
2 large sweet onions, each cut into 8 wedges
2 cloves garlic
2 red bell peppers, cut into 1-1/2 inch pieces
1/2 cup beef broth
2 zucchini, cut into 1/4-inch thick slices
2 1/2 tablespoons cornstarch dissolved in 2 tablespoons water
Coarse salt and freshly ground black pepper to taste
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 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.
SOURCE: Cattlemen’s Beef Board and National Cattlemen’s Beef Association