Italian Beef Pot Roast

Photo: flickr user gailf548

Ingredients

3 pounds boneless beef pot roast - (to 4 lbs)

1 env spaghetti sauce mix - (1 1/2 oz)

1/4 teaspoon freshly-ground black pepper

3/4 cup chopped green pepper

1/2 cup chopped onion

1 clove garlic minced

2 teaspoons dried Italian seasoning crushed

1 can Italian-style stewed tomatoes - (14 1/2 oz)

1 can mushroom stems and pieces - (4 oz) drained

3 tablespoons cold water

2 tablespoons all-purpose flour

Hot cooked pasta

Preparation

Trim fat from pot roast. If necessary, cut roast to fit into crockery cooker. (If desired, meat may be browned quickly in a large skillet using a small amount of oil, before being added to cooker.)

Place roast in a 3 1/2- to 4-quart crockery cooker. Sprinkle with spaghetti sauce mix and pepper; add green pepper, onion, garlic, and Italian seasoning. Pour stewed tomatoes over all. Cover; cook on LOW heat setting for 10 to 12 hours or on HIGH heat setting for 5 to 6 hours.

Remove meat to serving platter; cover and keep warm. Turn cooker to HIGH heat setting. Skim fat from liquid in cooker. Stir in mushrooms.

In a screw-top jar combine water and flour; cover and shake well. Add to cooker. Cover and cook on HIGH heat setting for 15 to 20 minutes more or till thickened and bubbly, stirring occasionally.

Serve gravy over pasta and sliced roast.

This recipe yields 10 servings.