Slow Cooker Pepper Steak

• 1 beef top round roast (3 pounds)
• 1 large onion, halved and sliced
• 1 large green pepper, cut into 1/2-inch strips
• 1 large sweet red pepper, cut into 1/2-inch strips
• 1 cup water
• 4 garlic cloves, minced
• 1/3 cup cornstarch
• 1/2 cup reduced-sodium soy sauce
• 2 teaspoons sugar
• 2 teaspoons ground ginger
• 8 cups hot cooked brown rice

1. Place roast, onion and peppers in a 5-qt. slow cooker. Add water and garlic. Cook, covered, on low until meat is tender, 6-8 hours.
2. Remove beef to a cutting board. Transfer vegetables and cooking juices to a large saucepan. Bring to a boil. In a small bowl, mix cornstarch, soy sauce, sugar and ginger until smooth; stir into vegetable mixture. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes.
3. Cut beef into slices. Stir gently into sauce; heat through. Serve with rice.
4. Freeze cooled beef mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

beef, onion, green pepper, sweet red pepper, water, garlic, cornstarch, soy sauce, sugar, ground ginger, brown rice

Taken from www.tasteofhome.com/recipes/slow-cooker-pepper-steak/ (may not work)