This is a real easy recipe utilizing a Crock pot or other slow cooker.

Throw it together before going to work, and when you get home dinner is a snap, and delicious too!

Perfect pot roast, complete with vegetables, is ready when you walk in the door. Add mashed potatoes and dinner is served.

1 boneless beef chuck shoulder pot roast or bottom round rump roast (3 to 3½ pounds)

1 envelope (0.7 ounces) Italian dressing mix

2 large onions, each cut into eight wedges

3 cloves garlic, peeled

1/2 cup ready-t-serve beef broth

3 zucchini, cut into ½-inch thick slices

21/2 Tablespoons cornstarch dissolved in 2 tablespoons water

Salt and pepper

Press dressing mix evenly onto all surfaces of beef pot roast. Place onions and garlic in 41/2- to 51/2-quart slow cooker; top with pot roast. Add broth. Cover and cook on high five hours or on low eight hours. Add zucchini. Continue cooking, covered, 30 minutes or until pot roast is fork-tender.

Remove pot roast and vegetables. Strain cooking liquid; skim fat. Combine two cups cooking liquid and cornstarch mixture in medium saucepan. Bring to a boil, stirring constantly; cook and stir one minute or until thickened.

Carve pot roast into slices; season with salt and pepper, as desired. Serve with vegetables and gravy.

Makes 6 to 8 servings.