Italian Roast with Alfredo Potatoes Recipe

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

• 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 7-8 hours or until meat is tender.
• 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.
• 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.
• Drain potatoes; mash with Alfredo sauce, butter and pepper. Sprinkle with chives. Serve with sliced beef and gravy. Yield: 4 servings plus leftovers.

Leftover: Meat and Potato Soup

Italian Roast with Alfredo Potatoes published in Simple & Delicious September/October 2007, p6