| |
| |
| 1 1/2 lbs |
|
beef roast |
|
| 1/2 tsp |
|
black pepper |
|
| 2 |
|
cloves garlic, minced |
|
| 1/2 |
|
package onion soup mix |
|
| 2 tsp |
|
Worcestershire sauce |
|
| 1 tsp |
|
steak sauce |
|
| 3 |
|
carrots, sliced |
|
| 2 |
|
stalks celery, diced |
|
| 1 |
|
green bell pepper, chopped |
|
| 1 |
|
yellow onion |
|
| 1/2 cup |
|
water |
|
| 1/2 cup |
|
tomato sauce |
|
| 1 tsp |
|
steak sauce |
|
|
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| |
| 1 |
Cut beef roast into serving -sized portions. Brown beef in non-stick pan sprayed with cooking spray. |
| 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 the vegetables. |
| 3 |
Mix the steak sauce and Worcestershire sauce in a small bowl with about 1/2 cup water and 1/2 cup tomato sauce. Pour this over the meat. |
| 4 |
Turn the crockpot to high for 30 minutes, or if your in a hurry, skip this step. Turn to low, cover and cook for 7-9 hours. |
| 5 |
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. |
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| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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