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

Ingredients
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
 
Instructions

- 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.
 
Be sure to contact me with questions using the email button above! 
 
Please follow me on Twitter and Facebook using the social media buttons above, and please subscribe to my YouTube channel!
 
Most of all, whether we're talkin' about food, or talkin' about life: Always Keep it Meaty!