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Ingredients
1 (4 lb) Boneless beef chuck roast, trimmed
1 Envelope brown gravy mix
1 Envelope Italian salad dressing mix
1/2 Cup water
1 Medium sweet red pepper, cut into 1" pieces
1 Cup green pepper, chopped
2/3 Cup onion, chopped
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 and place in a 5 quart crockpot. 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 to 8 hours or until meat is tender.
Place potatoes in a large saucepan; cover with water and bring to a boil. Reduce heat; cover and simmer for 15 to 20 minutes or until tender. Meanwhile, remove roast and cut a portion of the meat into cubes, measuring 3 cups; cover and refrigerate for Meat and Potato Soup (recipe also in Recipe Finder) or 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.