Ingredients
1 boneless beef chuck roast (4 pounds), trimmed1 envelope brown gravy mix1 envelope Italian salad dressing mix1/2 cup water1 medium sweet red pepper, cut into 1-inch pieces1 cup chopped green pepper2/3 cup chopped onion8 medium red potatoes, quartered2 tablespoons cornstarch1/4 cup cold water3/4 cup refrigerated Alfredo sauce2 tablespoons butter1/4 teaspoon pepper1 tablespoon minced chives
Preparation
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.
