Instructions: In dutch oven, heat oil over medium-high heat; brown roast, turning with wooden spoons, about 10 minutes. Drain off any fat.

Use 18- to 24-cup (4.5 L to 6 L) slow cooker; combine all but sauce; pour over roast. Cook on Low for 7 to 8 hours, or cook on high for 5 hours.

Sauce: In small bowl, whisk flour into sour cream; add the green peppers. Add it to slow cooker. Cook on high for 15 to 20 minutes or until thickened.

NOTES : There is a tang of vinegar and a touch of ginger in this streamlined version of sauerbraten.

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