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Directions:
- Trim fat from meat. If necessary, cut roast to fit into a 4 - 5 1/2-quart slow cooker. In a large skillet brown meat on all sides in hot oil. Drain off fat.
- In the cooker stir together the 1 1/2 cups water, garlic sauce, bouillon granules, and, if desired sugar. Add sweet pepper, onion, and green beans. Place meat on top of the vegetables.
- Cover and cook on low-heat setting for 10 to 12 hours or high-heat setting for 5 to 6 hours.
- Transfer meat and vegetables to a serving platter, reserving juices; cover meat with foil to keep warm.
- If using low-heat setting, turn to high-heat setting. For the sauce, in small bowl combine cornstarch and the 3 tablespoons cold water; stir into cooking juices in cooker. Cover and cook about 15 minutes more or until sauce is slighty thickened.
- Use two forks to separate beef into serving pieces. Serve meat with the sauce, vegetables, and, if desired, hot cooked rice.
Nutrition Fact per Serving: 261 cal. 9 g total fat(2 g sat. fat), 89 mg chol., 470 mg sodium, 10 g carb, 2 g fiber, 34 g pro.
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