Categories: Beef Main Dish

Ingredients

• 1 (8 oz.) pkg. pre-sliced mushrooms
• 1 (8 oz.) container refrigerated pre-chopped green bell pepper
• Cooking spray
• 1/4 cup plus 2 Tbsp. ketchup
• 1/4 cup water
• 1 Tbsp. Worcestershire sauce
• 1/2 tsp. black pepper
• 1/4 tsp. salt
• 2 lb. boneless shoulder pot roast

Directions

1. Place mushrooms and bell pepper in a 3 1/2 to 4 quart electric slow cooker coated with cooking spray.

2. Combine ketchup and next 4 ingredients in a small bowl, stirring until blended.

3. Heat large nonstick skillet over medium-high heat to LOW; cook 6 to 7 hours or until roast is very tender. Serve vegetables and sauce over roast.

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