This Italian-inspired, fork-tender pot roast, complete with vegetables, is ready when you walk in the door.

After-Work Beef Pot Roast Dinner

3 to 3 1/2 pound boneless beef chuck shoulder pot roast or bottom round rump roast
1 (0.7-ounce) envelope Italian dressing mix
2 large onions, each cut into eight 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 and pepper, to taste

1. Press dressing mix evenly onto all surfaces of 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.

Makes 6 to 8 servings.

Recipe and photograph provided courtesy of Texas Beef Council and Beef It's Whats For Dinner.