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After-Work Beef Pot Roast

After a long day at work, treat yourself to an easy—and nutritious—feast. Beef is a prime source of zinc, so this Pot Roast will help keep your immune system going strong.

After-Work Beef Pot Roast

Cook Time: 9 hrs

Servings: 8

Ingredients: 8

(Keeps screen awake)

Ingredients

Preparation

Alternate Cooking Method:

  1. Step 1

    Press dressing mix evenly onto all surfaces of beef Cross Rib 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.

  2. Step 2

    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.

  3. Step 3

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

  4. Step 4

    This recipe can be made in a 6-quart electric pressure cooker. Press dressing mix evenly onto all surfaces of beef Cross Rib 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.)

Nutrition Information

302 Calories

0 %*

3.9g SAT FAT

0 %DV**

39g PROTEIN

0 %DV

3.4 mg IRON

0 %DV

6.6 mg ZINC

0 %DV

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving, Round: 302 Calories; 98.1 Calories from fat; 10.9g Total Fat (3.9 g Saturated Fat; 0.2 g Trans Fat; 0.4 g Polyunsaturated Fat; 4.6 g Monounsaturated Fat;) 110 mg Cholesterol; 413 mg Sodium; 9 g Total Carbohydrate; 1.3 g Dietary Fiber; 3.7 g Total Sugars; 39 g Protein; 0 g Added Sugars; 23.5 mg Calcium; 3.4 mg Iron; 452 mg Potassium; 0 mcg Vitamin D; 0.2 mg Riboflavin; 7.2 mg NE Niacin; 0.7 mg Vitamin B6; 2.1 mcg Vitamin B12; 263 mg Phosphorus; 6.6 mg Zinc; 39.7 mcg Selenium; 150.3 mg Choline.

This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Phosphorus, Zinc, Selenium, and Choline; and a good source of Iron, and Riboflavin.

The Essential Ingredients

  • Cross Rib Chuck Roast: A flavorful cut from the shoulder area between the chuck and rib sections. Known for its great marbling. it’s ideal for long and slow cooking methods like braising or oven roasting. If it’s unavailable, chuck arm or chuck shoulder roasts are great substitutes.
  • Bell Peppers: Named after the ‘bell’ shape they resemble, you may also see these called sweet peppers. They come in a variety of colors and lend a mild flavor and crisp texture to dishes.
  • Italian Dressing Mix: A blend of herbs and spices used to make classic Italian-style salad dressing. It’s great as a marinade or a salad dressing.
  • Beef Broth: A savory liquid made from beef, beef bones, vegetables and seasonings. You’ll find many boxed or canned versions at the grocery store, including low sodium options). Use in place of water or other liquids to add a depth of flavor.
  • Zucchini: This green summer squash has a mild flavor and tender texture. It’s an incredibly versatile vegetable, used in many savory dishes, stir-fries and even baked goods.

Safe Handling Tips:

  • Wash hands with soap and water before cooking and always after touching raw meat.
  • Separate raw meat from other foods.
  • Wash all cutting boards, utensils, and dishes after touching raw meat.
  • Do not reuse marinades used on raw foods.
  • Wash all produce prior to use.
  • Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
  • Cook Ground Beef to 160°F as measured by a meat thermometer.
  • Refrigerate leftovers promptly.

For more information on degree of doneness and other cooking tips.

For more information on safe food handling and beef safety.

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Pot Roast / Comfort Foods

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