• 2 1/2 pounds Boneless beef round roast
• 1 medium Red onion sliced
• 1 small Red bell pepper sliced
• 1/4 teaspoon Salt
• 1/4 teaspoon Black pepper
• 16 ounces Tomato sauce
• 1ea 0.7oz. pkg Italian salad dressing
• 1ea 8oz. pkg. Mushrooms drained
• 2ea 15oz. cans New potatoes drained

1) Slice roast in half for even cooking; place in a 3 1/2 quart electric slow cooker (crock-pot).
2) Add remaining ingredients.(except mushrooms and potatoes)
3) Cover and cook on high setting for 5 hours or until roast is tender. Or, cover and cook on high setting 1 hour; then reduce to low setting, and cook 7 hours.
4) At 4 hours add mushrooms and potatoes. Finish cooking.
5) Remove roast to platter and cover. Allow to set 10-15 minutes before slicing.
6) Sauce may be placed in sauce pan and reduced.
7) Slice roast and place on platter. Ladle sauce over top, arrange vegetables around platter. Enjoy!

Home Page: http://waltonfeed.com/

All contents copyright (C) 1999, Al Durtschi.  All rights reserved.

Recipes remain the property of those who submitted them.

Revised: 28 Nov 99