Ingredients
3-pound beef boneless chuck roast
1
teaspoon peppered seasoned salt
3/4
cup classic-style stir-fry sauce
2
tablespoons ketchup
2
tablespoons rice vinegar
2
teaspoons grated gingerroot or 1 teaspoon ground ginger
1
bag (1 pound) frozen stir-fry bell peppers and onions, thawed
Preparation
Spray 12-inch nonstick skillet with cooking spray. If beef roast comes in netting or is tied, do not remove. Sprinkle beef with peppered seasoned salt. Cook beef in skillet over medium-high heat 5 to 6 minutes, turning once, until brown on both sides.
Spray 5- to 6-quart slow cooker with cooking spray. Place beef in cooker (if necessary, cut beef in half to fit in cooker). Mix stir-fry sauce, ketchup, vinegar and gingerroot in small bowl; pour over beef.
Cover and cook on Low heat setting 8 to 9 hours.
Place beef on platter; cover to keep warm. Add stir-fry vegetables to mixture in cooker. Increase heat setting to High. Cover and cook 15 to 20 minutes or until peppers are tender. Remove netting or strings from beef. Serve pepper mixture with beef.
