BEEF POT ROAST DINNER
Servings: 6 to 8

1 boneless beef chuck shoulder pot roast or bottom round rump roast (3 to 3 1/2 pounds)
1 envelope (0.7 ounces) 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

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.

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.

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

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EASY MASHED POTATOES

4 large potatoes, any kind
1 cup whipping cream
Salt and pepper to taste

Boil potatoes in about two cups of water until they are tender and easy to mash. Either cook the liquid down until it is absorbed by the potatoes, or discard. A small amount of potato water if fine.

Pour in the cream, as much or little as you prefer. Mash with a potato masher. Season with salt and pepper. Store them in a warm oven until ready to serve.