Lunch: 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

Instructions

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.
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.

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