Yield: 8 Servings
|4 pounds||Boneless round or chuck|
|1 can||Condensed onion soup|
|1||Green pepper -- seed/slice|
1. Trim excess fat from roast; rub beef well with flour; brown in oil in a large skillet or an electric slow cooker. 2. Place meat in slow cooker; pour onion soup over; cover cooker. 3. Cook on low for 10 hours or on high for 5 hours, or until meat is tender when pierced with a two tined fork. Place green pepper rings on roast to steam during last 10 minutes of cooking. Remove meat and pepper rings to heated serving platter; keep ;hot while making gravy from juices. 4.
Turn heat to high. Combine ¼ cup flour and ½ cup cold water in a cup to make a smooth pate. Stir into slow cooker; cover; cook 15 minutes; taste and season with salt and pepper if needed.
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