1 boneless beef chuck shoulder pot roast or bottom round rump roast (3 to 3 1/2 pounds)

1 envelope (0.7 ounces) Italian dressing mix

2 large onions, each cut into eight wedges

2 cloves garlic, peeled

2 red bell peppers, cut into 1 1/2-inch pieces

1/2 cup ready-to-serve beef broth

2 zucchini, cut into 1/4-inch thick slices

2 1/2 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 4 1/2 to 5 1/2-quart slow cooker; top with pot roast. Add bell peppers and broth. Cover and cook on HIGH 5 hours or on LOW 8 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 2 cups cooking liquid and cornstarch mixture in medium saucepan. Bring to a boil, stirring constantly; cook and stir 1 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.