All-Day-Long Crockpot Beef

1 1/2 lb favorite cut beef roast
1/2 tsp black pepper
2 garlic cloves, minced
1/2 pk onion soup mix
2 tsp Worcestershire sauce
1 Tbs steak sauce
3 carrots, sliced
2 celery stalks, diced
1 green bell pepper, chopped
1 yellow onion
1/2 cup water
1/2 cup tomato juice

Cut beef roast into serving-sized portions. Use more
beef if you need more than 6 servings. Brown beef in a
bit of vegetable oil, although you can skip this step if
rushed for time.

Slice onion and separate into rings. Dice the peeled
carrots, dice the celery and slice the peppers into thin
strips or circles. Place these into bottom of crockpot.
Sprinkle the beef pieces with fresh ground black pepper,
minced garlic and the onion soup mix. Place on top of the
vegetables.

Mix the steak sauce and Worcestershire sauce in a small
bowl with about 1/2 cup water and 1/2 cup tomato juice.
Pour this over the meat.

Turn the crockpot to high for 30 minutes, or, if you're
in a hurry, skip this step. Turn to low, cover and cook
for 7-9 hours.

Keep the crockpot covered as much as possible
throughout cooking time. A crockpot can be used to cook
this type of meal for a varied amount of time, depending
on your schedule. It is not important that you take the
meat and vegetables out at a specific amount of time. One
or two hours either way usually makes no difference.

When ready to serve, dip meat and vegetables out of pot
with a slotted spoon. Use the liquid as is or turn
crockpot to high and thicken liquid with a little flour
or cornstarch.






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