From the Kitchen of: Patricia
2 pounds roast (chuck or bottom round), cut 1-inch thick
1 envelope onion soup mix
1 can (4 oz.) sliced mushrooms, drained
½ medium green pepper, sliced
1 can (20 oz.) tomatoes, drained and chopped, reserving
salt and pepper to taste
1 tbsp. steak sauce
1 tbsp. cornstarch
1 tbsp. dried parsley flakes
Place meat in slow cooker and sprinkle with soup mix. Add mushrooms,
green pepper slices, and tomatoes. Sprinkle with salt and pepper.
Combine remaining ingredients and add enough water to make 1½ cups of
liquid. Pour over meat and vegetables, and sprinkle with parsley flakes.
Cover and cook for 8 to 10 hours.
Serves 4 to 6