| 1 | Recipe by: jo anne merrill preparation time: 8:00 * use any cut of beef roast desired. |
| 2 | Cut beef roast into serving-sized portions. |
| 3 | Use more beef if you need more than 6 servings. |
| 4 | Brown beef in a bit of vegetable oil, although you can skip this step if rushed for time. |
| 5 | Slice onion and separate into rings. |
| 6 | Dice the peeled carrots, dice the celery and slice the peppers into thin strips or circles. |
| 7 | Place these into bottom of crockpot. |
| 8 | Sprinkle the beef pieces with fresh ground black pepper, minced garlic and the onion soup mix. |
| 9 | Place on top of the vegetables. |
| 10 | Mix the steak sauce and worcestershire sauce in a small bowl with about ?cup water and ?cup tomato juice. |
| 11 | Pour this over the meat. |
| 12 | Turn the crockpot to high for 30 minutes, or, if you"re in a hurry, skip this step. |
| 13 | Turn to low, cover and cook for 7-9 hours. |
| 14 | * keep the crockpot covered as much as possible throughout cooking time. |
| 15 | A crockpot can be used to cook this type of meal for a varied amount of time, depending on your schedule. |
| 16 | It is not important that you take the meat and vegetables out at a specific amount of time. |
| 17 | One or two hours either way usually makes no difference. |
| 18 | When ready to serve, dip meat and vegetables out of pot with a slotted spoon. |
| 19 | Use the liquid as is or turn crockpot to high and thicken liquid with a little flour or cornstarch |
