Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 lb Boneless round or chuck
Roas
2 tb Flour
2 tb Oil
1 cn Condensed onion soup
1 Green pepper -- seed/slice

1. Trim excess fat from roast; rub beef well with flour; brown in
oil in a large skillet or an electric slow cooker. 2. Place meat in
slow cooker; pour onion soup over; cover cooker. 3. Cook on low for
10 hours or on high for 5 hours, or until meat is tender when pierced
with a two tined fork. Place green pepper rings on roast to steam
during last 10 minutes of cooking. Remove meat and pepper rings to
heated serving platter; keep ;hot while making gravy from juices. 4.
Turn heat to high. Combine 1/4 cup flour and 1/2 cup cold water in a
cup to make a smooth pate. Stir into slow cooker; cover; cook 15
minutes; taste and season with salt and pepper if needed.

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