Italian Beef Pot Roast

• 3 pounds boneless beef pot roast to 4 lbs
• 1 envelope spaghetti sauce mix 1 1/2 oz
• 1/4 teaspoon freshly ground black pepper
• 3/4 cup green pepper chopped
• 1/2 cup chopped onion
• 1 clove garlic minced
• 2 teaspoons italian seasoning dried, crushed
• 1 can italian style stewed tomatoes 14 1/2 oz
• 1 can mushroom stems and pieces -, 4 oz drained
• 3 tablespoons cold water
• 2 tablespoons all purpose flour
• pasta Hot cooked

1. Place roast in a 3 1/2- to 4-quart crockery cooker. Sprinkle with spaghetti sauce mix and pepper; add green pepper, onion, garlic, and Italian seasoning. Pour stewed tomatoes over all. Cover; cook on LOW heat setting for 10 to 12 hours or on HIGH heat setting for 5 to 6 hours.
2. Remove meat to serving platter; cover and keep warm. Turn cooker to HIGH heat setting. Skim fat from liquid in cooker. Stir in mushrooms.
3. In a screw-top jar combine water and flour; cover and shake well. Add to cooker. Cover and cook on HIGH heat setting for 15 to 20 minutes more or till thickened and bubbly, stirring occasionally.
4. Serve gravy over pasta and sliced roast.

boneless beef, spaghetti sauce, freshly ground black pepper, green pepper, onion, garlic, italian style stewed tomatoes, mushroom stems, cold water, flour, pasta

Taken from www.yummly.com/recipe/Italian-Beef-Pot-Roast-1660165 (may not work)