- 6
0/5
(0 Votes)
Ingredients
- 1 * 1 (8-ounce) package presliced mushrooms
- 1 * 1 (8-ounce) container refrigerated prechopped green bell pepper
- * Cooking spray
- 1/4 * 1/4 cup plus 2 tablespoons ketchup
- 1/4 * 1/4 cup water
- 1 * 1 tablespoon Worcestershire sauce
- 1/2 * 1/2 teaspoon black pepper
- 1/4 * 1/4 teaspoon salt
- 2 * 2 pounds boneless shoulder pot roast
Preparation
Step 1
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 a large nonstick skillet over medium-high heat. Coat pan and roast with cooking spray. Cook 3 minutes on each side or until browned. Place roast over vegetables in cooker; pour ketchup mixture over roast. Cover and cook on HIGH for 1 hour. Reduce heat to LOW; cook 6 to 7 hours or until roast is very tender. Serve vegetables and sauce over roast.
You'll also love
-
Congealed Cranberry Salad 0/5 (0 Votes) -
Martha Stewart's Mile High Apple... 0/5 (0 Votes)
You'll also love
-
Hot Sausage Soup 0/5 (0 Votes) -
Turkey Cranberry Wontons 0/5 (0 Votes)