1 1/2 pound beef roast
1/2 teaspoon black pepper
2 garlic cloves – minced
2 packages onion soup mix
2 teaspoons Worcestershire sauce
1 teaspoon steak sauce
3 carrots –sliced
2 celery stalks – diced
1 green bell pepper -chopped
1 yellow onion
1/2 cup water
1/2 cup tomato juice
Cut beef roast into serving-sized portions.
Brown beef in a bit of vegetable oil on all sides. Slice onion and separate into rings.
Dice the peeled carrots, dice the celery and slice the peppers into thin strips or circles.
Place these into bottom of crock-pot. Sprinkle the beef pieces with fresh ground black pepper, minced garlic and the onion soup mix. Place on top of the vegetables.
Mix the steak sauce and Worcestershire sauce in a small bowl with about 1/2 cup water and 1/2 cup tomato juice. Pour this over the meat. Cover and turn crock-pot to high for 30 minutes, then turn to low, and cook for 7-9 hours.
When ready to serve, remove meat and vegetables out of pot with a slotted spoon.
Turn crock-pot to high and thicken liquid with a little flour or cornstarch.