Friday, December 2, 2022
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HomeRecipesBest Beef Pot Roast

Best Beef Pot Roast

This After-Work Beef Pot Roast allows you to arrive home and feast on a tender, well-balanced dinner while catching up on the day’s happenings with family without the stress of urgently combing through the pantry to get a meal on the table.

To simplify this dish even more, slice the vegetables the night before and refrigerate overnight so that in the morning there are only two steps to preparing dinner – toss the ingredients in the slow cooker and press the “on” button. This juicy roast makes life even easier because the recipe results in leftovers depending on the size (and appetite) of the family.

Add a couple vegetables and some simple ingredients to the leftover roast and another delicious dinner is ready to be devoured in less than 30 minutes, including prep time. This recipe is courtesy of Beef, It’s What for Dinner. For more great recipes, visit them at www.beefitswhatfordinner.com.

Ingredients:

  • 1 beef Bottom Round Roast (3 to 3-1/2 pounds)
  • 1 envelope (0.7 ounces) Italian dressing mix
  • 2 large 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

Directions:

Press dressing mix evenly onto all surfaces of beef Bottom Round Rump Roast.

Place onions and garlic in 4-1/2 to 5-1/2-quart slow cooker; top with 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.

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

ALTERNATE COOKING METHOD:

This recipe can be made in a 6-quart electric pressure cooker. Press dressing mix evenly onto all surfaces of beef Bottom Round Roast. Place beef and 1/2 cup broth in pressure cooker. Close and lock pressure cooker lid.

Use meat, stew or high-pressure setting on pressure cooker; program 60 minutes on pressure cooker timer. Use quick-release feature to release pressure; carefully remove lid.

Add onions, peppers and garlic in pressure cooker. Close and lock pressure cooker lid for additional 30-minute cook.

Use quick-release feature to release pressure; carefully remove lid. Remove 2 cups liquid and place in saucepan.

Add zucchini to pressure cooker; close and lock lid. Use meat, stew or high-pressure setting on pressure cooker; program 3 minutes on pressure cooker timer. Use quick-release feature to release pressure; carefully remove lid.

Continue as directed in step 2 to prepare sauce. (This recipe variation was tested in an electric pressure cooker at high altitude. Cooking at an altitude of less than 3000 feet may require slightly less cooking time. Refer to the manufacturer’s instructions.)

READ MORE: Dinner idea: Smothered pork chops in mushroom sauce

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