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
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Place mushrooms and bell pepper in a 3 1/2 to 4 quart electric slow cooker coated with cooking spray.
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Combine ketchup and next 4 ingredients in a small bowl, stirring until blended.
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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.