*Use any cut of beef roast desired.

Cut beef into serving-sized portions. Brown beef in a bit of vegetable oil, in a large skillet. Meanwhile, slice onion and separate into rings.
Dice the peeled carrots, dice the celery and slice the peppers into thin strips or circles. Place these into the bottom of crockpot. Sprinkle the beef pieces with fresh ground black pepper, minced garlic and the onion soup mix. Place on top of the vegetables. Mix the steak sauce and Worcestershire sauce in a small bowl with about 1/2 cup water and 1/2 cup tomato juice. Pour this over the meat. Turn the crockpot to high for 30 minutes, then turn to low, cover and cook for 7-9 hours.

Freezer directions: Cut and brown beef as directed above, then cool. Place beef into a large zip baggie. Add all other ingredients to baggie, label and freeze for up to six months. The day before you wish to cook this, remove from freezer and thaw overnight in refrigerator, then place into crockpot next morning and cook as directed above.

Per serving: 332 Calories (kcal); 22g Total Fat; (60% calories from fat); 22g Protein; 10g Carbohydrate; 76mg Cholesterol; 484mg Sodium; 3g Fiber