 | 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!
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Revised: 28 Nov 99