3 pound boneless beef chuck pot roast
1 .7 ounce envelope dry Italian dressing mix
2 large onions, each cut into eight wedges
2 cloves garlic, peeled
1 teaspoon thyme
1/2 teaspoon oregano
1 teaspoon rosemary, dried
2 red bell peppers, cut into 1 1/2 inch pieces
1/2 cup ready to serve beef broth
1 summer squash, cut into 1/4 inch thick slices
1 zucchini, cut into 1/4 inch thick slices
2 1/2 tablespoons cornstarch dissolved in 2 tablespoons water
salt to taste
pepper to taste
Press dressing mix evenly onto all surfaces of beef pot roast. Set aside. Place onions and garlic in 5 1/2 quart slow cooker, then put the pot roast on top. Add bell peppers, thyme oregano, rosemary and beef broth. Cover and cook on low for 8 hours. After 8 hours: Add the summer squash and zucchini. Continue cooking, covered, for 30 minutes or until pot roast is fork tender. Remove the pot roast and vegetables and place on carving platter. Strain the cooking liquid; skim fat.; then combine 2 cups of the cooking liquid and cornstarch mixture in medium saucepan. Bring to a boil, stirring constantly; cook and stir 1 minute or until thickened. Carve the pot roast into slices; place on plates. Serve with the vegetables and the gravy; season with salt and pepper, as desired.
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