| 2 | pounds | roast (chuck or bottom round), cut 1-inch thick |
| 1 | envelope | onion soup mix |
| 1 | can | (4 oz.) sliced mushrooms, drained |
| 1/2 | medium | green pepper, sliced |
| 1 | can | (20 oz.) tomatoes, drained and chopped, reserving liquid |
| salt and pepper to taste | ||
| 1 | tbsp. | steak sauce |
| 1 | tbsp. | cornstarch |
| 1 | tbsp. | dried parsley flakes |
Place meat in slow cooker and sprinkle with soup mix. Add mushrooms, green pepper slices, and tomatoes. Sprinkle with salt and pepper. Combine remaining ingredients and add enough water to make 11/2 cups of liquid. Pour over meat and vegetables, and sprinkle with parsley flakes. Cover and cook for 8 to 10 hours.
Serves 4 to 6