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Haverhill Beef, 117 Merrimack Street, Haverhill, Massachusetts 01830 978-374-4795

Slow Cook Beef Chuck Pot Roast

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SLOW COOK BEEF CHUCK POT ROAST

Prep Time: 10 Minutes
Cook Time:
about 8 Hours and 30 Minutes
Ready in:
about 8 Hours and 40 Minutes
Makes about 7 servings


Ingredients:
3 1/3 lb. boneless beef chuck pot roast
1 envelope (0.7 ounces) 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 1½-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

Directions:
1. Press dressing mix evenly onto all surfaces of beef pot roast. Set aside.

2. Place onions and garlic in 5½ -quart slow cooker, then put the pot roast on top.

3. Add bell peppers, thyme, oregano, rosemary and beef broth. Cover and cook on low for 8 hours.

After 8 hours:
4. Add the summer squash and zucchini. Continue cooking, covered, for 30 minutes or until pot roast is fork-tender.

5. Remove the pot roast and vegetables and place on carving platter.

6. 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.

7. Carve the pot roast into slices; place on plates.

8. Serve with the vegetables and the gravy; season with salt and pepper, as desired.

- - IMPORTANT FOOD SAFETY REMINDER - -
All cooking temperatures and times indicated above
are suggestions only. Cooking temperatures and times and may vary for your oven, broiler stove top or grill.
Please use an appropriate meat thermometer
for accuracy.

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Haverhill Beef, Haverhill Massachusetts.
A full service, old fashion butcher shop and meat market since 1952.
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