1 1/2 lb Beef roast, any cut
1/2 ts Black pepper
2 Garlic cloves; minced
1/2 pk Onion soup mix
2 ts Worcestershire sauce
1 ts Steak sauce
3 Carrots; sliced
2 Celery stalks; diced
1 Green bell pepper; chopped
1 Yellow onion
1/2 c Water
1/2 c Tomato juice
Preparation Time: 8 Hours
1. Cut beef roast into serving-sized portions.
Use more beef if you need more than 6 servings.
Brown beef in a bit of vegetable oil, although
you can skip this step if rushed for time.
2. Slice onion and separate into rings. Dice the
peeled carrots, dice the celery and slice the peppers
into thin strips or circles.
Place these into bottom of crockpot. Sprinkle the
beef pieces with fresh ground black pepper, minced
garlic and the onion soup mix. Place on top of
3. Mix the steak sauce and Worcestershire sauce
in a small bowl with about 1/2 cup water and 1/2
cup tomato juice. Pour this over the meat.
4. Turn the crockpot to high for 30 minutes, or,
if you're in a hurry, skip this step. Turn to low,
cover and cook for 7-9 hours.
* Keep the crockpot covered as much as possible
throughout cooking time. A crockpot can be used
to cook this type of meal for a varied amount of
time, depending on your schedule. It is not important
that you take the meat and vegetables out at a
specific amount of time. One or two hours either
way usually makes no difference.
When ready to serve, dip meat and vegetables out
of pot with a slotted spoon. Use the liquid as
is or turn crockpot to high and thicken liquid
with a little flour or cornstarch.
Recipe by: Jo Anne