After-Work Beef Pot Roast Dinner
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.
283 calories; 9 g fat (3 g saturated fat; 4 g monounsaturated fat); 111 mg cholesterol; 579 mg sodium; 13 g carbohydrate; 2.1 g fiber; 38 g protein; 6.2 mg niacin; 0.9 mg vitamin B6; 3.9 mcg vitamin B12; 4.6 mg iron; 43.9 mcg selenium; 11.1 mg zinc; 114.9 mg choline.
This recipe is an excellent source of protein, zinc, iron, niacin, vitamin B6, vitamin B12, selenium and choline.