Ingredients: 
3 to 3 1/2 pound boneless beef chuck shoulder pot roast or bottom round rump roast 
1 (0.7-ounce) envelope 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, to taste