Ingredients

1 boneless beef chuck shoulder pot roast or 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

Description

Makes 6 To 8 Servings

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