Quick Notes on the latest episode of "On the Block" - Bottom Round Pot Roast

Hey Everyone!  It's a cold and rainy day here in Connecticut, which has me craving some hot n' tasty comfort food.  On a raw, chilly New England day like this, there is nothing like a tender, juicy pot roast to fill your stomach and warm your heart! 
For today's Quick Notes, I found this awesome pot roast recipe on the Tennessee Beef Council's website.  They call it the "After-Work Beef Pot Roast Dinner" because it's super easy and convenient--simply place your ingredients in a slow cooker before you leave for work in the morning, and by the time you come home, dinner is ready! 
I always say slow cookers are the original "set-it-and-forget-it" cooking method.  In a world where everyone is constantly looking for convenience, dinner prep and cooking doesn't get much easier or more convenient than when you use a crock pot.  A bottom round roast like the one I cut on the latest episode of "On the Block" is the perfect cut to toss into your slow cooker with a few simple ingredients. 
With a little advanced planning, you can use your crock pot to make a wonderful home-cooked meal.  Think of your slow cooker as the ultimate weapon in the battle against fast food!
From the Tennessee Beef Council:
After-Work Beef Pot Roast Dinner
Total Recipe Time: on high setting: 6 hours

Makes 6 to 8 servings

1 beef Bottom Round Rump Roast (3 to 3-1/2 pounds)
1 envelope (0.7 ounces) Italian dressing mix
2 large onions, each cut into 8 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 to taste

- 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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Most of all, whether we're talkin' about food, or talkin' about life: Always Keep it Meaty!