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Ingredients:
- 2 to 4 pound beef pot roast (lean chuck or bottom round)
- 1 envelope onion soup mix
- 1 can (4 oz) sliced mushrooms, drained
- 1/2 medium green pepper, sliced
- 1 can (20-oz) tomatoes, drained and chopped, reserving liquid
- salt and pepper to taste
- 1 tablespoon steak sauce
- 1 tablespoon cornstarch
- 1 tablespoon dried parsley flakes
Preparation:
Place beef roast in crockpot and sprinkle with the onion soup mix. Add mushrooms, green pepper slices, and tomatoes. Sprinkle with salt and pepper. Combine remaining ingredients and add enough water to make 1 1/2 cups of liquid. Pour over meat and vegetables, and sprinkle with parsley flakes. Cover and cook on LOW for 8 to 10 hours.
Serves 4 to 6.
Serves 4 to 6.
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