Tangy Beef Roast
- 1 (3-4 lbs.) boneless chuck roast
- 1 tsp. each salt and pepper
- 1 green or red pepper, seeded and thinly sliced
- 1 onion, thinly sliced
- 1 - 1 1/2 cups ketchup
- 1/2 cup brown sugar
- 1 (12 oz.) beer
- 1/4 cup cold water
- 1/4 cup corn starch
Place roast in crock pot. Sprinkle salt and pepper evenly over roast. Place peppers and onion over the roast. In a bowl, combine the ketchup, brown sugar, and beer; pour over roast. Cover and cook on low for 8-10 hours.
Remove roast from crock pot and keep warm. Turn crock pot to high setting. In a small bowl, combine corn starch and cold water, add mixture to cooking juices in crock pot, stir. Cover and simmer sauce until thickened slightly. Slice roast and spoon sauce over it.
By LisaE2 from WI
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