1 (2 1/2 to 3 lb.) boneless beef chuck roast, trimmed
1 env. brown gravy mix
1 env. Good Season's Italian dressing mix
1/2 cup water
1 medium sweet red pepper, cut into 1-inch pieces
1 cup chopped green pepper
2/3 cup chopped onion
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 fresh chives

Cut roast in half; place in a 5-quart slow cooker.

In a small bowl, combine the gravy mix, Italian dressing mix, and water; pour over roast. Top with peppers and onion. Cover and cook on LOW for 7-8 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 to 20 minutes or until tender.

Skim fat from cooking juices from roast if necessary; pour juices 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 minced chives. Serve with sliced beef and gravy.

Makes 4 servings.

Submitted by: Carol