Ingredients:
1 boneless beef chuck roast (3 lb)
1 teaspoon peppered seasoned salt
3⁄4 cup classic-style stir-fry sauce
2 tablespoons ketchup
2 tablespoons rice vinegar
2 teaspoons grated gingerroot or
1 teaspoon ground ginger
1 bag (1 lb) frozen bell pepper and onion stir-fry, thawed

Method:
1 Spray 12-inch nonstick skillet with cooking spray. If beef roast comes in netting or is tied, do not remove.

2 Sprinkle beef with peppered seasoned salt; place in skillet. Cook over mediumhigh heat 5 to 6 minutes, turning once, until beef is brown on both sides.

3 Spray 5- to 6-quart slow cooker with cooking spray. Place beef in cooker (if necessary, cut beef in half to fi t in cooker). In small bowl, mix stir-fry sauce, ketchup, vinegar and gingerroot; pour over beef.

4 Cover; cook on Low heat setting 8 to 9 hours.

5 Place beef on platter; cover to keep warm. Add stir-fry vegetables to mixture in cooker. Increase heat setting to High; cover and cook 15 to 20 minutes longer or until peppers are tender. Remove netting or strings from beef. Serve pepper mixture with beef.

Notes and Tips:
Fresh ginger gives a distinctively different flavor than ground ginger. Remove the leathery skin quickly and easily with your vegetable peeler.

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