Ingredients

The following ingredients have 4 Servings
  • Cooking spray
  • 1 package (8 oz) sliced fresh mushrooms (about 3 cups)
  • 1 container (8 oz) refrigerated prechopped green bell pepper
  • 1 boneless beef shoulder pot roast (2 lb)
  • 6 tablespoons ketchup
  • 1/4 cup water
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • Hot cooked polenta, if desired
  • Chopped fresh parsley, if desired

Instruction

  • Spray 3 1/2- to 4-quart slow cooker with cooking spray. Place mushrooms and bell pepper in slow cooker.
  • Spray 12-inch skillet with cooking spray; heat over medium-high heat. Spray roast with cooking spray; add to skillet. Cook 3 minutes on each side or until browned. Place roast over vegetables in slow cooker.
  • In small bowl, stir ketchup, water, Worcestershire sauce, pepper and salt until blended. Pour over roast.
  • Cover; cook on Low heat setting 8 to 9 hours or until beef is very tender. Serve beef with vegetables and sauce and, if desired, hot cooked polenta. Garnish with parsley.