Italian Roast with Alfredo Mashed Potatoes

I had my family (parents, grandmother, brother, sister) over for dinner this week and served this delicious roast.  It was well received by all except my husband who remarked, "It's really good for what it is."  Which is his way of saying, "Someone who likes meat and potatoes would enjoy this, but that's not my thing."  So if meat and potatoes are your thing then I would highly recommend this recipe!

1 4 lb.  boneless beef roast (I used an eye of something roast)

1 envelope brown gravy mix

1 envelope Italian salad dressing mix

1/2 cup water

1 medium red pepper, cut into 1 inch pieces

1 medium green pepper, cut into 1 inch pieces

8 medium potatoes
3/4 cup bottled Alfredo sauce
2 Tbs. butter ( I used more because my family loves butter)
1/4 tsp. pepper

salt or garlic salt to taste

minced chives optional

Put roast in slow cooker.  (I put mine in frozen.) Combine mixes, peppers and water in a bowl.  Pour over roast.  Cook 7-8 hours on low.  (I cooked mine twice that long.  I started it before going to bed and we ate it the next evening.  The longer you cook it the more tender it will be.  And cooking with the slow cooker uses almost no power- which translates to not costing  much.)

Peel potatoes.  Quarter them and place them in a large saucepan.  cover with water.  Bring to a boil.  Reduce heat.  Simmer for 15-20 minutes until tender.  Drain potatoes.  Mash with Alfredo sauce, butter, pepper, and salt.