Italian Roast with Alfredo Potatoes |
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Prep Time: 10 Minutes Cook Time: 420 Minutes |
Ready In: 430 Minutes Servings: 4 |
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This hearty meal is a great way to start the week. And since most of the work is done by the slow cooker, you'll have very little to do for a satisfying supper. Ingredients:
1 boneless beef chuck roast (4 pounds), trimmed |
1 envelope brown gravy mix |
1 envelope italian salad dressing mix |
1/2 cup water |
1 medium sweet red pepper, cut into 1-inch pieces |
1 cup chopped green pepper |
2/3 cup chopped onion |
8 medium red potatoes, quartered |
2 tablespoons cornstarch |
1/4 cup cold water |
3/4 cup refrigerated alfredo sauce |
2 tablespoons butter |
1/4 teaspoon pepper |
1 tablespoon minced chives |
Directions:
1. Cut roast in half; place in a 5-qt. slow cooker. In a small bowl, combine the gravy mix, dressing mix and water; pour over roast. Top with peppers and onion. Cover and cook on low for 6-8 hours or until meat is tender.
2. Place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Meanwhile, remove roast and cut a portion of the meat into cubes, measuring 3 cups; cover and save for another use. Slice the remaining beef and keep warm.
3. Skim fat from cooking juices if necessary; pour into a large saucepan. Combine cornstarch and cold water until smooth; stir into cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened.
4. Drain potatoes; mash with Alfredo sauce, butter and pepper. Sprinkle with chives. Serve with sliced beef and gravy. Yield: 4 servings plus leftovers.
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