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POT ROAST

4 pounds boneless round or chuck roas
2 tablespoons flour
2 tablespoons oil
1 can condensed onion soup
1 green pepper, cored and julienned

Trim excess fat from roast; rub beef well with flour; brown in oil
in a large skillet or an electric slow cooker.

Place meat in slow cooker; pour onion so up over; cover cooker.

Cook on low for 10 hours or on high for 5 hours, or until meat is
tender when pierced with a two tined fork. Place green pepper rings
on roast to steam during last 10 minutes of cooking. Remove meat
and pepper rings to heated serving platter; keep ;hot while making
gravy from juices. 4. Turn heat to high. Combine 1/4 cup flour and
1/2 cup cold water in a cup to make a smooth pate. Stir into slow
cooker; cover; cook 15 minutes; taste and season with salt and
pepper if needed.

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