Instructions: 1. Trim excess fat from roast; rub beef well with flour; brown in oil in a large skillet or an electric slow cooker.

2. Place meat in slow cooker; pour onion soup over; cover cooker.

3. 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.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.