ROAST IN SPANISH SAUCE

(RECIPE POSTED BY DARLENE FALLS)

2 to 3 lb chuck roast
1 large green pepper, chopped
1 medium onion, chopped
3 or 4 tomatoes, chopped
Salt and pepper
2 cloves garlic, minced
1 tbsp. vinegar

Tenderize meat by piercing wiht knife.
Mix the vegetables together with the vinegar. Place half of the vegetable mixture in the crock pot and place the meat on top.
Pour the rest of the vegetables on top of the beef.
Place your lid and set on high for about 6 hours, or low for 10.
The vegetables cook down to a terrific sauce, kind of like warm gazpacho.
Don't be tempted to improve this dish by using wine or a better cut of meat. It works best with vinegar and less expensive meat.
It can be prepared hours in advance and is a nice variety from a traditional roast beef dinner.
It can also be roasted in the oven, use your own judgement on temperature and cooking time.