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2 (300gram) cans condensed cream of mushroom soup
1 (30grams) package dry onion soup mix
1 ¼ cups water
2 – 3 Kg pot roast
In the slow cooker, mix cream of mushroom soup, dry onion soup mix
and water.
Place pot roast in slow cooker and coat with soup mixture.
Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9
hours.
PEPPER STEAK RECIPE
1Kg beef sirloin, cut into 5cm strips
Garlic powder to taste
3 tablespoons vegetable oil
1 beef stock cube
¼ cup hot water
1 tablespoon cornstarch
½ cup chopped onion
2 large green bell peppers, roughly chopped
1 (400grams) can stewed tomatoes, with liquid
3 tablespoons soy sauce
1 teaspoon white sugar
1 teaspoon salt
Sprinkle strips of sirloin with garlic powder to taste. In a large frypan
over medium heat, heat the vegetable oil and brown the seasoned
beef strips. Transfer to a slow cooker.
Mix stock cube with hot water until dissolved, then mix in cornstarch
until dissolved. Pour into the slow cooker with meat. Add onion, green
pepper, stewed tomatoes, soy sauce, sugar and salt.
Cover and cook on high for 3 to 4 hours, or on low for 6 to 8 hours.
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