11/2 lb. Beef Roast, trimmed of fat
1/2 tsp. Black pepper
2 Garlic cloves; minced
1/2 pkg. Onion soup mix
2 tsp. Worcestershire sauce
1 tsp. Steak sauce
3 Carrots; sliced
2 Celery stalks; diced
1 Green bell pepper; chopped
1 Yellow onion
1/2 C. Water
1/2 C Tomato juice

Cut beef roast into serving-sized portions. Use more beef if you need more than 6 servings. 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 crockpot. 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. Turn the crockpot to high for 30 minutes, or, if you’re in a hurry, skip this step. Turn to low, cover and cook for 7-9 hours.