Slow Cooker Beef Roast

I- Ingredients for 8 servings:

• 2 large onions, cut into 8 wedges each
• 2 garlic cloves, peeled;
• 2 tsp Italian salad dressing mix;
• 2 lb boneless beef chuck roast (~ 910g);
• 2 medium-size red bell peppers, cut into halves;
• 1/2 cup + 2 tbsp cold water, divided;
• 2 medium-size zucchini, sliced thick (4 slices);
• 2-1/2 Tbsp cornstarch.

II- Directions:

1. Place onions and garlic in a (4-1/2 to 5-1/2) quart slow cooker.
2. Press Italian salad dressing mix evenly onto all surfaces of roast.
3. Place roast in slow cooker.
4. Add bell peppers and the 1/2 cup water to slow cooker.
5. Cover and cook on high for 5 hours or on low for 8 hours.
6. Add in zucchini and continue to cook, covered, 30 minutes or until zucchini is fork-tender.
7. Remove roast and vegetables.
8. Strain cooking liquid and reserve liquid, skimming fat from liquid.
9. Dissolve cornstarch in the 2 tablespoons water.
10. Combine 2 cups reserved cooking liquid and cornstarch mixture in a medium-size pan.
11. Bring to a boil, stirring constantly.
12. Cook and stir 1 minute or until thickened. Enjoy!!

III- Nutrition Facts per serving (1/8 of the recipe):

• 230 Calories;
• Fat: 6g;
• Saturated fat: 2.5g;
• Cholesterol: 60mg;
• Carbs: 9g;
• Fiber: 2g;
• Sugars: 5g;
• Protein: 33g.

Smart Points Value: 5